Kvasny Prumysl, 1982 (vol. 28), issue 2
Tests of sensoric ability of beer's evaluators.Peer-reviewed article
J. CUŘÍN
Kvasny Prum. 1982; 28(2): 25-28 | DOI: 10.18832/kp1982006 
The author gives further completion of the Czechoslovak Works Standard No. 56 01 10 referring to roughly designated tests of sensoric ability of evaluators for the use in a branch of brewing. He designs a definite charge of the individual tests and supposes a complement of a further text called the test for bewerage resolution. This test is based on the modified methods of the examination of sensoric ability of evaluators included in EBC Analytic. At the end the results of a practical test of the sensoric ability of evaluators are discussed.(In Czech, English summary only)
Genetic manipulation with brewing yeasts.Peer-reviewed article
O. BENDOVÁ
Kvasny Prum. 1982; 28(2): 29-31 | DOI: 10.18832/kp1982007
The paper comprises a review of methods used in genetic manipulation with brewing yeasts including several examples of experimental results achieved. Possibilities of mutagenesis utilization, sexual and somatic hybridization based on a fusion of protoplasts of yeast cells and the very perspective treatments of transformation are evaluated.(In Czech, English summary only)
Methods for kinetic constant estimation from experimental culture data.Peer-reviewed article
J. PÁCA
Kvasny Prum. 1982; 28(2): 32-38 | DOI: 10.18832/kp1982008
The estimation of specific growth rate in an exponential phase of growth curve is very often used. The accuracy of the μ estimation depends on a method applied. In this study, the following models were compared: Kono's model, Monod's expression for the exponential phase, the use of the correlation coefficient for the determination of the boundary points of the exponential growth phase and logistic function. The fitting of the individual models was tested with the experimental data from a set of bacterial batch cultivations, performed under conditions of oxygen in excess and at oxygen limitation. From the results it can be concluded that the most...
Production of L-lysine using non standard nitrogen sources.Peer-reviewed article
F. SMÉKAL, V. BULANT, E. KINDLOVÁ, M. MAZALOVÁ, S. ULBERT
Kvasny Prum. 1982; 28(2): 39-40 | DOI: 10.18832/kp1982009
The production of L-lysine with the strains Brevibacterium flavum and Corynebacterium glutamicum using sacchapose technology and non-standard nitrogen sources such as hydrolysates of extracted rape, flax and cotton-plan crush and hydrolysates of fodder yeast was studied. Using these N-sources the production in a range from 36 to45 gL-lysine per litre of a cultivation broth in 96-120 h of the culture was achieved. The results show a possibility to substitute peanut meal by inland raw materials. In addition, using these substitutes the quantity of N-source in the culture medium can be optimalized.(In Czech, English summary only)
Possibilities of influencing grape must fermentation by the activator from Botrytis cinerea.Peer-reviewed article
E. MINÁRIK
Kvasny Prum. 1982; 28(2): 41-43 | DOI: 10.18832/kp1982010
The influence of the activator originating from the hyphal fungus Botrytis cinerea on the fermentation rate and reproduction ability of Saccharomyces oviformis and on the composition of the fermented substrate had been examined in laboratory conditions. Already by minimal dose of the dried mycelium preparation of B. cinerea a remarkable acceleration of the fermentation start as well as of the whole fermentation course, more effective sugar utilization, higher alcohol content and a more favourable composition of the fermented grape must could be achieved. Possible technological conclusions in the production of natural sweet wines are discussed.(In...