Kvasny Prumysl, 1976 (vol. 22), issue 5
Non-alcoholic beer PITO.Peer-reviewed article
J. CUŘÍN
Kvasny Prum. 1976; 22(5): 99-102 | DOI: 10.18832/kp1976017 
Technology developed for brewing PITO is based on traditional brewing methods, as well as on traditional raw materials, but differs from conventional processes by using interrupted fermentation. With its specific organoleptic properties PITO is between bright and black beer. Its consumers are in the first line the drivers of motor vehicles, whom existing regulation prohibit all alcoholic beverages including standard sorts of beer and workers in hot shops [foundries, forges etc.]. Experts evaluate PITO as a beverage well meeting all essential requirements.(In Czech, English summary only)
Mass balance in batch cultivation of Candida utilis with synthetic ethanol.Peer-reviewed article
M. RUT, L. ADÁMEK, F. ŠTROS, K. PECKA
Kvasny Prum. 1976; 22(5): 111-114 | DOI: 10.18832/kp1976018
During synthesis of yeast biomass in batsch culture with ethanol the efficiency of substrate utilization ethanol the efficiency of substrate utilization varies with phases of the process. In logarithmic phase the specific oxigen demand and respiration quotient are rising whereas the yields drop. The cultivation process is accompanied by formation of an undesirable intermediate oxidation product, i.e. acetic acid, Which above certain limits affects unfavorably some characteristics taken into calculations of mass balance. The authors have derived stoichiometric equations for the initial phases of the process, when the oxygen demand is low and substrate...