Kvasny Prumysl, 1985 (vol. 31), issue 12
Ten years of beer production for diabetics.Peer-reviewed article
V. ČERNOHORSKÝ, J. CUŘÍN, M. ČERNÝ
Kvasny Prum. 1985; 31(12): 273-276 | DOI: 10.18832/kp1985062 
The article describes a problem of beer for diabetics inCzechoslovakiawith to a development of its new type having the lower alcohols content, the lowered utilizable energy and the better sensorial quality. The effects of a raw material quality, of a type of the fermentation process and that of their combination on the beer quality are discussed. The new beverage contains maximum 0.75g of saccharides per 100 ml and 3.5 % (Wtg) of alcohol.(In Czech, English summary only)
Effect of season on production and output of beer I. Types of seasonal description and factors influencing it.Peer-reviewed article
J. KURZ, K. BUŠTA
Kvasny Prum. 1985; 31(12): 276-281 | DOI: 10.18832/kp1985063
The method for a quantitative description of seasons in the production and output of beer, together with their application on examples including graphical plots, are described in the article. Further, the effects and factors influencing this problem such as the weather, the capacity and geographic location of breweries, market, structure of assortment and effect of non-alcoholic beverages are discussed.(In Czech, English summary only)
L-lysine production with regular mutants of Corynebacterium glutamicum.Peer-reviewed article
F. SMÉKAL, S. ALBERT, M. BÁRTA
Kvasny Prum. 1985; 31(12): 282-283 | DOI: 10.18832/kp1985064
The biosynthesis of L-lysine was studied with regular mutants of Corynebacterium glutamicum having the only resistance to analogs of lysine. As the N-sources combinations of inorganic and organic nitrogen compounds (corn steep, whey, fodder and baker's yeasts) were used. As the C-sources saccharose, molasses and acetic acids were used. The L-lysine production with the regular mutant of Corynebacterium glutamicum AECr, LHXr reaches the values of 40 to 43 g . l-1 after 96 h of the fermentation.(In Czech, English summary only)
Contribution of Development Workshop of Research Institute of Food Industry to beverage and fermentation industry.Peer-reviewed article
L. ŠKAREK
Kvasny Prum. 1985; 31(12): 284-286 | DOI: 10.18832/kp1985065
The history of the Developmental Workshop of Research Institute in Hrušovany nad Jevišovkou together with some of the chief products for breweries, wine-makers and fermentation industry are described in the article.(In Czech, English summary only)
Measurement and control technique and design of automatic control systems of technological processes.Peer-reviewed article
P. SYNOVEC
Kvasny Prum. 1985; 31(12): 287-290 | DOI: 10.18832/kp1985066
The pit of the biotechnological processes represent the fermentation- processes. The mastery above them and economy of them are dependent upon the appropriate Measuring and Control Equipement. Its practical application went though special development and reached the standardization-level which forms the starting-point for he superior management level. Herewith are formed favourable conditions for the building of the Automatised-Control-Systems of the Technical Processes (ACS of TP) in the biotechnological sphere.(In Slovak, English summary only)