Kvasny Prumysl, 1992 (vol. 38), issue 10
Various types of thermal treatment of beer.Peer-reviewed article
J. ŠAVEL, M. PROKOPOVÁ
Kvasny Prum. 1992; 38(10): 290-292 | DOI: 10.18832/kp1992027 
The results of thermal shocks depend on the oxygen level in beer and above the level of beer in a bottle, on a time of sampling, a kinetic of haze formation and a heating or cooling of the bottle. Among other parameters belong: a procedure of the heating and cooling of beer, a size of package, a type of turbidimeter and a kind of bath used. The better results are obtained using longer heating period. During this procedure all oxygen from the gas phase in a bottle is dissolved and reacts with beer. The following heat shock cycle is recommended: 6 days at 50 °Cand 1 day at0 °C.(In Czech, English summary only)
Fermentation production of lactic acid. III. Characteristics of selected thermophilic strains..Peer-reviewed article
V. HERIBAN, E. ŠTURDÍK, N. ŠTURDÍKOVÁ
Kvasny Prum. 1992; 38(10): 293-297 | DOI: 10.18832/kp1992028
Further study was performed with 9 selected production Bacillus strains. Their production properties were tested in an agitated reactor on pure saccharose and further media containing impurities. Other parameters tested were: homofermentative metabolism and their sensitivity to oxygen and heat. For further process optimization the strain identified as Bacillus coagulans has been selected as the best one.(In Slovak, English summary only)