Kvasny Prumysl, 1974 (vol. 20), issue 7
Effects of contaminating yeast cells upon the keeping quality of beer.Peer-reviewed article
J. ©AVEL, M. PROKOPOVÁ, A. ŘEŘICHOVÁ
Kvasny Prum. 1974; 20(7): 149-153 | DOI: 10.18832/kp1974020 
The authors have studied the relation between the amount of contaminating yeast cells and stability of 135 samples of bottled beer brewed by 12 different breweries. Immediately after bottling a series of analyses was carried out to determine the total amount of yeast cells, as well as the numbers of contaminating ones and their propagating ability in beer. Two methods were applied viz.: crystal violet method and jodo-acetic acid one. Generally the iodo-acetic acid method detects more contaminating cells than the crystal violet one. Both methods detect reliably yeast cells quickly spoiling the beer too. In studied samples only a few were so contaminated....
Deteriorating quality of molasses affects fermentation processes in yeast plants.Peer-reviewed article
E. PÍ©
Kvasny Prum. 1974; 20(7): 153-156 | DOI: 10.18832/kp1974021
Both the yields and the quality of final products confirm that the quality of molasses supplies to yeast plants by sugar mills is gradually deteriorating. The process can be seen as a natural result of new intensive methods introduced in agriculture and sugar industry. New sugar beet varieties as e. g. Slovmona H give molasses of lower quality and number of other factors as e.g. intensive fertilization based chiefly ob synthetic fertilizers, application of various chemical etc. contribute also to the deterioration. Beets contain substantial quantities of such residues as nitrites, chlorine phenoxide etc. In sugar mills the composition of molasses is...
Experience on the propagation of pure cultures of wine yeast.Peer-reviewed article
F. MALÍK
Kvasny Prum. 1974; 20(7): 156-158 | DOI: 10.18832/kp1974022
To study the propagation of biological mass of yeast in must the author selected two strains of wine yeast, viz.: Saccharomyces bayanus Saccardo 1895 [Bratislava0] and Saccharomyces cerevisae Hansen 1883 [Hliník1]. The yields after 16 hours of continuous propagation were: 27,6 g{l of dry yeast and 42,0 g{l of fermented medium. Detailed calculations and diagrams conform that the propagation rate of microorganisms is rising (dX/dt) only to a certain maximum concentration [Xmax ]. Then the propagation rate starts to drop and microorganisms cease to multiply (dX/dt = 0).The author presents formulae permitting to calculate the propagation...
Using Disinfectants in Beverage Industry.Peer-reviewed article
E. BERANOVÁ, Z. ©VESTKOVÁ
Kvasny Prum. 1974; 20(7): 159-161 | DOI: 10.18832/kp1974023
The authoresses have studied experimentally the efficiency of various disinfectants and recommend for beverages the following concentrations: Persteril 0,5%, Septonex from 0,05 to 0,1%. Ajatin from 0,05 to 0,1%.(In Czech, English summary only)