Kvasny Prumysl, 2018 (vol. 64), issue 4
Brewing microbiology - Kocuria (Micrococcus) and cultivation methods for their detection - part 2Peer-reviewed article
Petra KUBIZNIAKOVÁ, Martina BROŽOVÁ, Dagmar MATOULKOVÁ
Kvasny Prum. 2018; 64(4): 156-160 | DOI: 10.18832/kp201820
This publication is a sequel to the study Microbiology of brewing - Kocuria (Micrococcus) and cultivation methods for their detection - part 1 (Matoulková and Kubizniaková, Kvasny Průmysl 64(1): 10-13, 2018). Growth was monitored in a set of 8 strains of Kocuria and Micrococcus on solidified culture media, e.g. MRS agar and its various modifications, the media Raka-Ray, NBB, UBA, etc. Under aerobic conditions, most strains of Kocuria were able to grow on UBA agar, which is designed to detect beer harmful microorganisms. Thus there is a higher likelihood of confusion of Kocuria with more risky Pediococcus and vice versa in laboratories, which do not...
Microbiology of brewery production - bacteria of the order EnterobacteralesPeer-reviewed article
Dagmar MATOULKOVÁ, Eva VONTROBOVÁ, Martina BROŽOVÁ, Petra KUBIZNIAKOVÁ
Kvasny Prum. 2018; 64(4): 161-166 | DOI: 10.18832/kp201824
The Enterobacterales order contains 7 families with more than 40 bacterial genera which are isolated from various types of environment. The genera Shimwellia, Obesumbacterium, Rahnella, Citrobacter, Klebsiella, Raoultella, Serratia and Enterobacter are often found in the beer brewing process. The ability of these bacteria to grow and multiply in the finished beer is minimal. The bacteria occur primarily as contamination of yeast. They are harmful because these bacteria produce sensory undesirable substances (e.g. dimethylsulfide, diacetyl, acetoin) at the beginning of the main fermentation and get into the finished beer. Some species are involved in...
Study on technological properties of the historical barley variety Proskovcuv hanackyPeer-reviewed article
Jana OLŠOVSKÁ, Alexandr MIKYŠKA, Pavel ČEJKA, Martin SLABÝ, Vratislav PSOTA
Kvasny Prum. 2018; 64(4): 167-172 | DOI: 10.18832/kp201822
Proskovcuv hanacky belongs to the famous, historically significant Czech malting barley varieties. For its excellent qualities, this variety was widely used in breeding and today it is the basis of the pedigree of many modern European varieties. The aim of this work was to study the technological, analytical and sensory properties of malt and beer made of this variety and to evaluate its potential for current beer production. Pilsner-type malt made in a floor malt house was characterized by high protein content (13.9%) and very low cytolytic, proteolytic and amylolytic modification. Beer was made from the malt from two craft breweries using a two-mash...
Fitration of Beer - A ReviewPeer-reviewed article
Martin SLABÝ, Karel ŠTĚRBA, Jana OLŠOVSKÁ
Kvasny Prum. 2018; 64(4): 173-184 | DOI: 10.18832/kp201823
This review deals with beer filtration, which is an important part of today´s brewing technology. It describes the historical development of this separation technique, explains the basic definitions, methods of filtration using different filter materials, and specifies the haze particles of beer according to their size and physico-chemical properties. In addition to a general overview, it provides a summary of recent findings on the mechanism of filter fouling by yeast, colloidal particles, and macromolecules such as proteins or carbohydrates. Particular attention is paid to the influence of beta glucans, whose molecular weight, or their interactions...
Contamination from the environment as a source of bottled water off-odour: a case studyPeer-reviewed article
Mariana HANKOVÁ, Vojtěch KRUŽÍK, Helena ČÍŽKOVÁ
Kvasny Prum. 2018; 64(4): 185-188 | DOI: 10.18832/kp201821
The aim of this work is to devise a methodology and identify the cause of off-odour in bottled water. For initial screening, sensory analysis and gas chromatography with mass spectrometry and olfactometric detector were used. Selected compounds were then analyzed and quantified by selective ion monitoring. 2,4-decadienal, a fatty acid oxidation product, was identified as the source of off-odour. It is produced during frying and it can diffuse through the packaging material into the product. Its concentration in three analyzed samples ranged from <0.15 µg/l to 3.1 µg/l. Since its detection threshold is 1 µg/l, improper storage conditions...
From other journalsNot peer-reviewed article
Alexandr Mikyška
Kvasny Prum. 2018; 64(4): 192-198