Kvasny Prumysl, 1989 (vol. 35), issue 6
Some aspects affecting steeping technology. III. Activity of growth factors.Peer-reviewed article
K. KOSAŘ, V. PSOTA, H. VÍTKOVÁ, © KLÍČOVÁ
Kvasny Prum. 1989; 35(6): 163-167 | DOI: 10.18832/kp1989021 
Activities of endogenous inhibitors and stimulators are described in the article. Effect of gibereline and abscis acid additions on the malting technology was observed. The aim of the study was to detect the activity of growth factors during malting for further application of these results by affecting the level of growth factors otherwise then by chemical means. It has been verified that the quantity of endogenous inhibitors and stimulators can positively affect the quantity and yield of malting. In addition, the results give some more information about changes in endogenous cytokinines and b-indol acetic acid during malting.(In Czech, English...
Effect of distiller's slops on growth of methylotrophic yeasts on methanol.Peer-reviewed article
O. VOLFOVÁ, M. KMENTOVÁ
Kvasny Prum. 1989; 35(6): 167-169 | DOI: 10.18832/kp1989022
Effect of distiller's slops addition on growth of acidotolerant strain Candida boidinii 2 in medium with methanol as a carbon source was tested. The addition of distiller's slops was in a range from 2 to 10 g/l. Experiments were performed in 500 ml flasks and in the fermenters of 3 and75 l. The results proved that the addition of distiller's slops eliminates the lag-phase, increases the cell growth rate on methanol, enables to achieve a high biomass concentration in the medium and stabilizes the fermentation process. The biomass has high content of proteins.(In Czech, English summary only)
Fermentation of clavulanic acid.Peer-reviewed article
M. ÚLEHLOVÁ, H. RY©ÁNOVÁ
Kvasny Prum. 1989; 35(6): 169-170 | DOI: 10.18832/kp1989023
Strains Streptomyces jumonjinensis NRRL 5741 and Streptomyces species ATCC 31450 were used for the laboratory flask preparation of the b-lactamase inhibitor clavulanic acid. Concentration of the clavulanic acid in fermentation broths was estimated by a microbiological diffusion method in the maximum level 20 mg/ml.(In Czech, English summary only)
Stability of the pigment from eider in non-alcoholic beverages. 3. Anthocyanin stability in non-alcoholic beverage Vinea.Peer-reviewed article
F. MALÍK, M. DRDÁK, G. VOJTEKOVÁ, A. HANÚSKOVÁ
Kvasny Prum. 1989; 35(6): 171-172 | DOI: 10.18832/kp1989024
The work describes the anthocyanin uptake in coloured samples of the non-alcoholic beverage Vinea. This beverage as made from grape must. In he samples with the anthocyanin concentrations of 23.07 mg/l and 5.11 mg/l resp. the decrease of pigment after 68 days of storage was 29.11 % and 45.9 % resp. The values of the degradation index (DI) increased in the storage samples. A period of the half decomposition t1/2was 227.95 days in the sample tested. Significantly shorter period of the half decomposition t1/2 of 89.01 days was found with the beverage coloured with the concentrate of the blue grape variety.(In Slovak, English...