Kvasny Prumysl, 1985 (vol. 31), issue 11
Chilling and beer output II.Peer-reviewed article
A. KRATOCHVÍLE
Kvasny Prum. 1985; 31(11): 251-257 | DOI: 10.18832/kp1985059 
The article describes a cooling in tanks. At the end the dependence of the freezing point and the temperature of maximum density of beer are given.(In Czech, English summary only)
Yeasts and yeast-like microorganisms of bulk and bottled wines in South Moravia.Peer-reviewed article
E. MINÁRIK, Z. ©ILHÁROVÁ, K. PRŮ©A
Kvasny Prum. 1985; 31(11): 257-260 | DOI: 10.18832/kp1985060
Ecological studies on yeasts of bulk wines stored in barrels, tanks and cisterns originating from different South Moraviawineries confirmed the dominance of Saccharomyces oviformis and S. cerevisiae in the yeast flora. In bottled (shelf) wines osmotolerant and chemoresistant S. bailii var. bailii prevail next to S. oviformis and S. cerevisiae. The importance of strict principles of hygiene and sanitary measures as well as the necessity of sterile bottling of wines with residual sugar in the wineries is underlined.(In Slovak, English summary only)
Quantitative determination of kojic acid in fermentation broth of fungi using diffusion in agar plates and by spectrophotometry.Peer-reviewed article
J. DOBIAS, J. BRTKO, P. NEMEC
Kvasny Prum. 1985; 31(11): 260-262 | DOI: 10.18832/kp1985061
The methods for the quantitative determination of kojic acids in solution using diffusion in agar plates and by spectrophotometry are described. The method of spectrophotometry uses reaction with Fe2(SO4)3 and Folin reagent. The sensitivity of this determination is 7.8 . 10-5 ml.l-1. The sensitivity of the plate method is 2 . 10-2 mol.l-1. The plate method can be used as a qualitative test of the kojic acid production with a large collection of microorganisms as well as for physiological studies of the producers.(In Slovak, English summary only)