Kvasny prumysl最新文献_第7页

System for the evaluation of malting quality of wheat varieties 小麦品种麦芽品质评价体系

Kvasny prumysl Pub Date : 2020-01-22 DOI: 10.18832/kp2020.66.232

V. Psota, M. Musilová

{"title":"System for the evaluation of malting quality of wheat varieties","authors":"V. Psota, M. Musilová","doi":"10.18832/kp2020.66.232","DOIUrl":"https://doi.org/10.18832/kp2020.66.232","url":null,"abstract":"A new system for the calculation of malting quality of wheat varieties was designed. The malting parameters affected by a variety more than by a year or a site were used in the system. These parameters include wort viscosity, soluble nitrogen content, free amino nitrogen content, diastatic power, final attenuation of wort, and extract of malt. The system was used to assess the malting quality in 38 wheat varieties. The point value of each parameter was calculated using the regression equations, and the total value of the malting quality of wheat was determined by the modified “superiority measure” method. The results of the assessment of the wheat malting quality showed considerable differences between the varieties. Several varieties exhibited a more pronounced tendency to accumulate nitrogenous substances in grain. Some varieties, even with a slightly higher content of nitrogenous substances, provided above average malt quality. The set included the varieties that exhibited the optimal content of nitrogenous substances in grain, yet they did not give malt of good quality. Spring wheat varieties Alondra, Anabel, and Seance achieved significantly above average malting quality. Dagmar, Evina, Sultan, Rumor, Sailor, and Brokat exhibited slightly above average malting quality. The proposed system for monitoring malting quality of wheat varieties can help find the varieties suitable for the production of quality wheat malt.","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74916722","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 6

Yeast need not be used only in beer production. I. The carotenoid astaxanthin produced by yeast. 酵母不需要只用于啤酒生产。由酵母产生的类胡萝卜素虾青素

Kvasny prumysl Pub Date : 2020-01-22 DOI: 10.18832/kp2020.66.208

T. Řezanka, A. Palyzová

{"title":"Yeast need not be used only in beer production. I. The carotenoid astaxanthin produced by yeast.","authors":"T. Řezanka, A. Palyzová","doi":"10.18832/kp2020.66.208","DOIUrl":"https://doi.org/10.18832/kp2020.66.208","url":null,"abstract":"Carotenoids are produced by photosynthesizing organisms, i.e. plants and algae, as well as some bacteria, protists and fungi. Their role lies mainly in the function of complementary photosynthetic pigments and antioxidants. Carotenoids are distinguished according to their structure into carotenoids of the hydrocarbon type, e.g. α-, β- and γ-carotene and oxygen derivatives – xanthophylls, among which astaxanthin, which excels in its antioxidant and nutraceutical properties, is the most important. It is used as a dietary supplement both in human nutrition and in the aquaculture and poultry industry, as a nutritional supplement in salmonid and hen farming. Many works have focused on the search for natural sources of astaxanthin as an alternative to synthetic astaxanthin. In nature, very few astaxanthin producing organisms are known in non-minor amounts, with green alga Haematococcus pluvialis and the yeast Xanthophyllomyces dendrorhous (anamorph Phaffia rhodozyma) being the most promising microorganisms for the biotechnological production of this xanthophyll. In this review we focus on the biosynthesis and carotenogenesis including the regulation mechanisms, generation of hyperproducing mutants by random mutagenesis and, last but not least, also metabolic engineering (genetic techniques). Attention is also paid to the optimization of fermentation conditions.","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88828916","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A comparison of sensory evaluation and an electronic nose assay in the assessment of aroma in dry hopped beers 感官评价与电子鼻法在干啤酒花香气评价中的比较

Kvasny prumysl Pub Date : 2020-01-20 DOI: 10.18832/kp2020.66.224

J. Štefániková, V. Nagyová, Matej Hynšt, Dominika Kudláková, J. Árvay, Štefan Dráb

{"title":"A comparison of sensory evaluation and an electronic nose assay in the assessment of aroma in dry hopped beers","authors":"J. Štefániková, V. Nagyová, Matej Hynšt, Dominika Kudláková, J. Árvay, Štefan Dráb","doi":"10.18832/kp2020.66.224","DOIUrl":"https://doi.org/10.18832/kp2020.66.224","url":null,"abstract":"The aim of this work was to compare sensory evaluation and electronic nose technology used to assess aromas in dry hopped beers. An electronic nose based on gas chromatography was used for the first time. Hops varieties Amarillo, Cascade, Chinook, Kazbek and Mandarina Bavaria were used for the production of dry hopped beers and the Sladek variety was used for the control sample. The basic characteristics of the beers were determined, and the sensory evaluation performed by selected assessors was compared to the sensory assay using an electronic nose. Assessment of the aroma profile of dry hopped beers shows that the basic flavours of these beers, such as worty, yeasty and hoppy, were suppressed. Compared to the control sample, a significant grapefruit flavour was noted by the evaluators in Kazbek and Chinook beer samples. The most prominent determinant, compared to the control sample, was in general the citrus aroma. Based on the results of the principal component analysis, it can be concluded that there were statistically significant differences between the individual dry hopped beers and between them and the control sample with the exception of beers dry hopped with hops of the Amarillo and Cascade variety, which was also confirmed by the results of sensory evaluation (approximately the same scoring of the monitored descriptors).","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76148900","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 3

Application of widely used fungicides does not necessarily affect grain yield, and incidence of Fusarium spp. and mycotoxins DON, HT-2 and T-2 in spring barley in northern climates 在北方气候条件下，广泛使用的杀菌剂的施用并不一定影响籽粒产量和镰刀菌及其毒素DON、HT-2和T-2在春大麦中的发病率

Kvasny prumysl Pub Date : 2020-01-17 DOI: 10.18832/kp2020.66.215

E. Karron, E. Runno-Paurson, H. Lõiveke, Bulat Islamov, M. Kütt, T. Talve, E. Lauringson, Hanna Hõrak, L. Edesi, Ü. Niinemets

{"title":"Application of widely used fungicides does not necessarily affect grain yield, and incidence of Fusarium spp. and mycotoxins DON, HT-2 and T-2 in spring barley in northern climates","authors":"E. Karron, E. Runno-Paurson, H. Lõiveke, Bulat Islamov, M. Kütt, T. Talve, E. Lauringson, Hanna Hõrak, L. Edesi, Ü. Niinemets","doi":"10.18832/kp2020.66.215","DOIUrl":"https://doi.org/10.18832/kp2020.66.215","url":null,"abstract":"Fungicides are widely used to reduce Fusarium infections and grain contamination by mycotoxins and increase the yield in cereals, but the efficacy of fungicide treatments in varying climates has not been systematically explored. Field experiments with Estonian spring barley (Hordeum vulgare L.) cv. ‘Maali’ were carried out in three successive years 2012–2014 with strongly varying weather conditions to study the effects of three fungicides, Folicur (active ingredient tebuconazole), Falcon Forte (prothioconazole, tebuconazole, spiroxamine) and Archer Top (fenpropidin, propiconazole), on the yield, incidence of Fusarium spp. and on the contamination of grain with mycotoxins DON, HT-2 and T-2. The fungicides were sprayed once a year at spring barley flowering time. The weather conditions during the three years of study were extremely different. The content of cycotoxin DON, HT2 and T2 was low. The spraying with fungicides had not a clear effect on the barley yield and 1 000 kernel weight, and the study year was primarily the main factor that affected barley yield (p<0.05) and 1 000 kernel weight (p<0.05). The impact of year together with fungicide treatment had a significant effect on the incidence of Fusarium spp. (p<0.05) and on the incidence of mycotoxin DON in barley kernels (p<0.001), but did not have a clear effect on the incidence of mycotoxins HT2 and T2.","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84162734","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 6

Phthalates in beverages - A review 饮料中的邻苯二甲酸盐综述

Kvasny prumysl Pub Date : 2020-01-03 DOI: 10.18832/kp2019.66.264

Tomáš Horák, J. Olšovská

引用次数: 1

Proteomic Analysis of Wort with Focus on Potential Differentiation of Malting Barley Cultivars 麦汁蛋白质组学分析——以麦芽品种分化潜力为重点

Kvasny prumysl Pub Date : 2019-12-16 DOI: 10.18832/kp2019.65.186

M. Scigelová, M. Dušek, Vladimíra Jandovská, J. Olšovská

引用次数: 0

Seed germination promoting chemical compounds and their potential use in the malting industry 促进种子萌发的化合物及其在麦芽工业中的潜在应用

Kvasny prumysl Pub Date : 2019-12-11 DOI: 10.18832/kp2020.66.201

Hana Dufková

引用次数: 0

How wort boiling process affects flavonoid polyphenols in beer 麦汁煮沸过程对啤酒中类黄酮多酚的影响

Kvasny prumysl Pub Date : 2019-12-10 DOI: 10.18832/kp2019.65.192

A. Mikyška, M. Dušek

{"title":"How wort boiling process affects flavonoid polyphenols in beer","authors":"A. Mikyška, M. Dušek","doi":"10.18832/kp2019.65.192","DOIUrl":"https://doi.org/10.18832/kp2019.65.192","url":null,"abstract":"Beer and brewing raw materials are a source of number of polyphenol substances with potential or proven beneficial biological effects. In pilot brews of Czech pale lager (200 l) the behavior of hop-derived polyphenol substances during wort boiling process in various hopping regimes was studied. Prenylflavonoids, flavonoids and their O-glycosides were determined by liquid chromatography coupled to high resolution mass spectrometry (LC-HR / MS) with sample preparation by the QuEChERS method. The concentration of flavanols (catechin, epicatechin) in hopped wort and beer is dominated by hop raw material, when hopping with aromatic hops rich in polyphenols, 2/3 of the amount in beer is affected by hops. In contrast, the concentration of their mono-O-glucosides in beer does not depend on hopping. Flavonols quercetin, kaempferol and multifidol are found in wort and beer mainly in glycosidic form. The source of all these substances in beer is exclusively hops. Conversely, malt is the only source of myricetin and myricetin-O-glucoside in beer. Main part of hop-derived flavonoids is released during wort boiling into wort within 15-30 minutes. Splitting the hop dose or low pressure boiling technology had no significant effect on health-promoting polyphenols. Beer hopped with hops rich in flavonoids contains a relatively high amount of health-promoting polyphenols, while beer hopped with hop extract is very poor in these antioxidants.","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-12-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76982378","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 6

Varietal specificity of polyphenols, free phenolics and antioxidant potential in hops 啤酒花中多酚、游离酚和抗氧化潜能的品种特异性

Kvasny prumysl Pub Date : 2019-11-29 DOI: 10.18832/kp2019.65.178

A. Mikyška, M. Jurkovă

引用次数: 6

A novel method of furan determination in beer using gas chromatography with a flame ionization detector 建立了气相色谱火焰电离检测器测定啤酒中呋喃的新方法

Kvasny prumysl Pub Date : 2019-11-14 DOI: 10.18832/kp2019.65.174

J. Olšovská, Tomáš Horák, K. Štěrba

引用次数: 0