Kvasny Prumysl, 1982 (vol. 28), issue 7
Determination of metals in beer and raw materials for brewing.Peer-reviewed article
V. KELLNER, P. ČEJKA, F. FRANTÍK
Kvasny Prum. 1982; 28(7): 145-149 | DOI: 10.18832/kp1982029 
The methods used for the determination of metal concentrations in biological materials, especially those referred to atomic absorption spectroscopy (ASS) are briefly discussed. The treatment of samples using the ASS technique and the application in brewing is described. The results of the determination of Fe, Mo, Cu, Zn, K, Na, Ca and Mg concentrations in 75 samples from 16 Czechoslovak breweries are presented.(In Czech, English summary only)
Determination of nitrosamines in malt and beer.Peer-reviewed article
W. FRITZ, W.J. UHDE
Kvasny Prum. 1982; 28(7): 149-152 | DOI: 10.18832/kp1982030
From the standpoint of food toxicology it is necessary to take into account precursors of N-nitroscompounds which are present in food and eatables. Among these precursors belong various nitrosable amine structures, nitrosation agents, nitrites and nitrates. The N-nitroscompounds in food can be formed during various technological procedures such as: kilning, smoking, curing and a treatment before baking. In addition, also the endogen formation of nitrosamines in a digestive tract of men is possible. The volatile N-nitroscompounds can he determined by "Thermal-Energy-Analyzer", type 502 M after the separation by gas chromatography using gas chromatograph,...
Effectivity in a development of malt production.Peer-reviewed article
J. MLČOCH
Kvasny Prum. 1982; 28(7): 153-157 | DOI: 10.18832/kp1982031
There are two principal motives which make necessary further investment in a range of a malt production: first, to secure a sufficient quantity and quality of malt for a beer production and second, to renovate the existing malt industry in Czechoslovakia. The novelty of the large-scale malt-house, which is in preparation, is in a significantly decreased number of workers. The increased quantity of malt produced enables to increase the beer production both tor the inland consumption and for the export. The economic analysis of the profit obtained from a construction and business of this malt-house with a production of 50 000 ton of malt per year will...
The influence of iron upon growth of penicillin producing strains and upon penicillin biosynthesis.Peer-reviewed article
V. MATELOVÁ
Kvasny Prum. 1982; 28(7): 157-159 | DOI: 10.18832/kp1982032
Iron present in a cultivation liquid does not influence the growth of producing strains, but it decreases significantly the biosynthesis of penicillin. The intensity of inhibition depends on a used producing microorganism and on a concentration of iron in the cultivation liquid. Iron penetrates in a mycelium, where it is accumulated. The mycelium is able to remove nearly quantitatively iron from a fermentation medium. Iron is released from the mycelium during an autolysis of cell. The inhibitory influence of iron may be eliminated quantitatively by diethylentriaminpentaacetic acid.(In Czech, English summary only)
New facts in a development of low-energetic beverages.Peer-reviewed article
M. ZBOŘIL, M. HEBELKA, J. MALASKA, M. ČECHOVÁ
Kvasny Prum. 1982; 28(7): 160-162 | DOI: 10.18832/kp1982033
New facts of a development of low-energetic beverages obtained in the Research Centre Nealko inOlomoucTownare reviewed. First, the disunity in the nomenclature of low-energetic and diabetic beverages is discussed. A new division of these beverages is proposed. A1l the low-energetic beverages developed in the centre during 1977 - 1981 are described including the difficulties linked with their development.(In Czech, English summary only)