Kvasny Prumysl, 1977 (vol. 23), issue 7
Methods used in brewing industry for the determination of sugars.Peer-reviewed article
G. BASAŘOVÁ, I. ČERNÁ
Kvasny Prum. 1977; 23(7): 145-149 | DOI: 10.18832/kp1977024 
The authoresses compare seven different methods which are used at present in brewing industry for the determination of sugars and specify the limits, within which they are reliable and give Accurate results. For the determination of fermentable reducing sugars the Hudson spectrophotometric method can be recommended as the best for routine analyses in the laboratories of breweries. For the determination of all present sugars either the phenol-sulphuric acid or the modified Yadava method using anthrone agent should be given preference. A number of experiments have been carried out to find out, whether the 0.81 factor recommended in literature for converting...
Application of the Kunitake-Kobayshi method for the determination of proteins in malt and wort.Peer-reviewed article
A. DOLE®ALOVÁ, M. NENTWICHOVÁ
Kvasny Prum. 1977; 23(7): 150-152 | DOI: 10.18832/kp1977025
The authoresses have already published in Kvasný průmysl the results of their research works into the determination of proteins in barley. The present article deals with the application of the Kunitake-Kobayshi method for the determination of proteins also in malt and wort. The principle of the method was strictly adhered to, though the size of samples was adjuste (2,2 g of malt, 55 ml of wort taken with a pipette). Errors in the obtained data do not exceed those typical for the Kjeldahl method and the reproducibility is practically the same as with the Kjel-Fosse instruments. The Kunitake-Kobayshi method can be used to advantage for the determination...
Effects of the fermentation medium acidity upon the formation rate of itaconic acid produced by cultivated Aspergillus terreus mould.Peer-reviewed article
M. RYCHTERA
Kvasny Prum. 1977; 23(7): 154-162 | DOI: 10.18832/kp1977026
The article deals briefly with some problems of fermentation method used to produce itaconic acid by cultivating Aspergillus terreus mould. The author analyses in detail the influence of pH this being one of the factors determining the rate of acid formation. The results of experiments show, that in installations for batch processing pH should be held for maximum yield in the 2,8 - 3,1 range. In the phase of the most rapid pH decrease, i.e. in the exponential phase of the mould growth, pH must not be adjusted. In installations for continuous processing low flow rate can be recommended and pH from 2,7 to 2,9. Through better understanding of all relevant...