Kvasny Prumysl, 1977 (vol. 23), issue 4
Role of polyphenolic substances in brewing technology and methods used to control them.Peer-reviewed article
G. BASAŘOVÁ, I. ČERNÁ, J. ©KACH
Kvasny Prum. 1977; 23(4): 73-77 | DOI: 10.18832/kp1977011 
The authors present the results of research works into the changes of concentration and composition of polyphenolic substances taking place in individual phases of brewing process. The ration of polymerized polyphenols to simple ones in the course of brewing gradually deteriorates. The polymerization index of polyphenols depends markedly upon brewing technology, quality of malt and hops, as well as malt substitutes. By controlling the concentration of polymerized polyphenolic substances it is possible to improve both colloid and organoleptic stability of beer. A series of experiments and analyses carried out, by the authors confirm that the polymerization...
Some problems breweries have with yeast.Peer-reviewed article
F. LA©TŮVKA, Z. ©VESTKOVÁ
Kvasny Prum. 1977; 23(4): 77-81 | DOI: 10.18832/kp1977012
The authors specify requirements put by breweries to brewer`s yeast and outline the design and function of a new propagator which can replace conventional installation.(In Czech, English summary only)
The use of continuous cultivation during biosynthesis of amino acids. II. L-lysine.Peer-reviewed article
P. PILÁT
Kvasny Prum. 1977; 23(4): 84-86 | DOI: 10.18832/kp1977013
In the research of microbial synthesis of amino acids, the most attention has been devoted to L-lysine. In course of recent years the continuous process has been intensively studied particularly inUSSR. The auxotroph mutant used, rich cultivation broths, pH-value round 7 as well as the proper princip of continuous cultivation are factors that make a long-terms maintenance of properties of the production microorganisms and the maintenance of the continuous cultivation sterility considerably difficult. The complexity of the 3-4 stage systems proposed, intensifies these problems father on.(In Czech, English summary only)
New aeration system enhances the efficiency of processing technology used for making baker's yeast.Peer-reviewed article
E. PÍ©
Kvasny Prum. 1977; 23(4): 87-90 | DOI: 10.18832/kp1977014
In order to raise the productivity of fermentation installations used in plants making baker's yeast, i.e. to process more saccharide, secondary, nitrogenous and phosphorous components without increasing the dimension of installations, comprehensive research works were carried out in industry and specialized research institutes. The result is a new two-stage fermentation method hawing valuable advantages. One of the recent improvements of the process is a usage of a self-aerating system making of the whole processed match a homogenous, two-phase mixture with specific weight ranging from 0,3 to 0,65 kg/l. Such an aeration system introducing oxygen into...