Mikroorganizmi su neizbježno prisutni u ječmu, sladu, sladovini, a ponekad i u gotovom pivu. Uzročnici su brojnih problema u pivarskoj industriji. Mikrobna kolonizacija ječma javlja se već u polju ...tijekom vegetacijskog perioda ječma. Mikroflora na ječmu i od njega dobivenog slada utječe na brojne aspekte kvalitete samog proizvodnog procesa u sladarama i pivovarama i na kvalitetu gotovog piva. Osim toga, prisutnost mikrobne kontaminacije na ječmu rezultira stvaranjem antimikrobnih spojeva, čija prisutnost ukazuje na stres tijekom vegetacijskog perioda uzgoja ječma uzrokovanog mikrobnom kontaminacijom. Ako prežive proces kuhanja sladovine ovi spojevi mogu imat negativne ili pozitivne učinke na daljnji proces proizvodnje i na gotovo pivo. Nadalje mikroorganizmi prisutni na ječmu mogu i sami proizvoditi antimikrobne spojeve protiv drugih mikroorganizama koji također migu utjecati i na kvasac i na sam proces proizvodnje slad i piva. U ovom radu dan je osnovni pregled utjecaja mikroflore ječma na proces slada i kvalitete slada, proizvodnju sladovine i njezinu kvalitetu, proces vrenja i utjecaja na aktivnost pivarskog kvasca te na konačni proizvod, pivo.
Microorganisms are inevitably present in barley, malt, wort, and sometimes in finished beer. They are the cause of numerous problems in the brewing industry. Microbial colonization of barley occurs already in the field during the vegetation transition of barley. The microflora on barley and the malt obtained from it affects numerous aspects of the quality of the production process in malthouses and breweries and on the quality of the finished beer. In addition, the presence of microbial contamination on barley results in the formation of antimicrobial compounds, the presence of which indicates stress during the vegetative period of barley cultivation caused by microbial contamination. If they survive the wort brewing process, these compounds can have negative or positive effects on the further production process and on the finished beer. Furthermore, the microorganisms present on barley can themselves produce antimicrobial compounds against other microorganisms that can also affect the yeast and the malt and beer production process itself. This paper provides a basic overview of the influence of barley microflora on the malting process and malt quality, wort production and its quality, the fermentation process and its influence on the activity of brewer's yeast and on the final product, beer.
ALCOHOL DRINKING MOTIVATION AND HABITS OF ADOLESCENTS IN THE CITY OF DUBROVNIK Adolescent alcohol use is one of the biggest public health problems of youth worldwide. Studies conducted in the ...Republic of Croatia confirm a high prevalence of this phenomenon in high school students with the data showing that almost 92% of young people under the age of 16 have tried some of the alcoholic beverages. The aim of this study was to examine the prevalence of beer and spirit drinking among high school students according to gender, type of school, and beer drinking of people closely related to them. The study also explored high school students’ motivation for beer drinking and differences in motivation between genders. The study included 789 students from 2nd and 3rd grades of high schools in Dubrovnik. The results showed that 92% of students have tried alcohol at least once. A higher percentage of male students consumed beer and wine than female students, and when it came to hard liquor, female students drank an equal amount of hard liquor as male students. The students in vocational schools, particularly in three-year programs consume more alcohol than the students from grammar schools. The study showed a correlation between adolescent drinking and drinking habits of people close to them, in particular partners and close friends. The study also showed the link between adolescent drinking and parents’ beer drinking. The most common motivation for drinking beer in adolescents is having fun and relaxing from everyday worries. They drink beer when they feel happy or bored as beer drinking increases their good mood and contributes to feeling relaxed. This study results indicate the need for implementing science-based alcohol use prevention programs and programs of high school students’ mental health promotion. The importance of involving parents in prevention programs, the role of the community in promoting healthy lifestyles and organizing ways of constructive leisure and fun for young people are also emphasized. Key words: adolescents; alcoholic drinks; beer; drinking; motivation
Pivo se smatra relativno stabilnim proizvodom s obzirom na mikrobno kvarenje. Kemijski sastav piva ne pogoduje rastu većine mikroorganizama, što je povezano s niskom pH-vrijednosti i niskim udjelom ...fermentabilnih ugljikohidrata te sadržajem alkohola, sastojcima hmelja i anareobnim uvjetima koje osigurava nastali CO2. Međutim, određene bakterijske vrste mogu rasti u pivu, izazivajući promjene u fizikalno-kemijskim i senzorskim svojstvima proizvoda, čime ga čine neprihvatljivim za konzumaciju. Rast bakterija u pivu očituje se povećanjem biomase i pojavom mutnoće, a kod izraženijeg kvarenja i nastajanjem taloga. Mikrobna populacija u pivovari mijenja se tijekom tehnološkog procesa proizvodnje. Posebno štetni kontaminanti za proizvodnju piva su bakterije iz rodova Lactobacillus, Pediococcus, Pectinatus i Megasphaera. S ciljem smanjenja rizika na najmanju moguću razinu, svi industrijski pogoni, bilo da je riječ o velikim industrijama ili malim (craft) pivovarama, moraju biti u mogućnosti brzo detektirati i identificirati mikrobne kontaminante tijekom cijelog tehnološkog procesa. Mikrobiološka analiza tijekom procesa proizvodnje, punjenja i pakiranja proizvoda ima važnu ulogu u osiguranju kvalitete i zdravstvene ispravnosti proizvoda za konzumaciju. U tu svrhu pivovare provode mikrobiološku analizu uzoraka primjenjujući tradicionalne, ali i suvremene metode detekcije i identifikacije. Kroz ovaj pregledni članak istražuje se utjecaj mikrobne kontaminacije piva na fizikalno-kemijska i senzorska svojstva proizvoda te se prikazuju izazovi s kojima se pivovare suočavaju da bi osigurale mikrobiološku ispravnost proizvoda s ciljem osiguranja kvalitete i sigurnosti proizvoda te sprječavanja proizvodnih i financijskih gubitaka.
Vjenceslav Novak’s links with the Czech Republic were multiple, and the most important was his Czech origin via his father who settled in Senj from Hradec Králové. The Czech origin is also visible in ...his name, which was originally Václav and which is the Czech form of the name Vjenceslav. Another important link between Novak and the Czech Republic is the fact that from 1884 to 1887 he studied at the Conservatory in Prague, which obviously had an influence on his creativity because the plot of two of Novak’s novels, Pavao Šegota (1888) and Dva svijeta (Two Worlds) (1901) take places partially in Prague. In the novel, Pavao Šegota Novak depicted the life of a young talented village man, Pavao Šegota who goes to Prague to study natural sciences and there he marries Pražanka Lora. In doing so, Novak introduces the motif of a love affair between Croatian students in Prague with the local girls into Croatian literary. A frequent motif of the novel is the Czech beer that contributes to the good mood between the Croatian students but also causes arguments. In this novel, Novak also gives us descriptions of Prague, especially the parts long the River Vltava. // In the novel Dva svijeta the main character is Amadej Zlatanić, a musical genius from a small Croatian town whose talent is discovered by a local Czech musician Jan Jahoda. Thanks to him, Amadej goes to the Conservatory in Prague. With this Novak is probably the first in Croatian literature to write about the Czech musicians who settled in Croatia, and he also mentions the events of 1848 in the Czech Republic. The most valuable documentary part of the novel is the description of the premiere of the oratorio Stabat Mater of Antonín Dvořák, which the composer directed himself. Both novels were translated into Czech the language – Pavao Šegota in 1925, under the title Svět volá – moře čeká (Svijet zove – more čeka), and Dva svijeta in 2015.
Inpatient hospital settings require access to high-quality blood specimens and durable peripheral intravenous (IV) catheters for patient care. The most common standard-of-care method for acquiring ...each blood specimen-venipuncture-often results in a non-negligible preanalytical error rate, patient discomfort, and tissue inflammation. In a 2-year, multicenter (23 hospitals) retrospective study, a novel blood collection system that collects blood specimens through existing inpatient IVs without a needle (PIVO, Velano Vascular) was compared with the current standard of care, in regards to its effect on specimen quality and IV catheter longevity. Using the PIVOTM device for blood collection decreased the rate of preanalytical errors by 56% compared with other collection methods, including venipuncture and conventional line draws. In addition, peripheral IV catheters that were used with PIVOTM for blood draws also had a 19% lower rate of replacement compared with those that did not. This is the largest study to date of PIVO use and demonstrates significant quality improvement outcomes compared with the current standard of care in blood collection, providing an opportunity to innovate inpatient hospital care.
Blood collections from peripheral intravenous catheters offer several benefits to patients, including reduced needle punctures and patient discomfort, but they risk reducing the quality of blood ...specimens analyzed by the laboratory. In an effort to balance analytical quality of test results with patient-centered care initiatives, a needle-less blood collection device called PIVO™ was evaluated at two institutions. The primary objective of this study was to assess the ability of the PIVO™ device to provide high-quality blood specimens for laboratory testing compared to current blood collection methods.
Blood specimens drawn using the PIVO™ device were prospectively flagged. A retrospective review was performed comparing the degree and rate of hemolysis for PIVO™ blood collections to both concurrent and historical hemolysis rates for other collection methods.
Approximately 7600 PIVO™ blood draws were performed across the two institutions. The hemolysis rates of samples collected with PIVO™ were evaluated using 2380 flagged collections, containing approximately 1200 test orders requiring hemolysis index measurements. The hemolysis rate of PIVO™-flagged samples (1.8%) was statistically superior to the venipuncture and central line blood collection methods (3.3%), reducing the risk of hemolysis during a venous blood draw by 39%.
PIVO™ collections facilitated improvement in the rate and degree of sample hemolysis when compared to venipuncture and central line blood collections. These findings suggest that PIVO™ is capable of delivering samples that are superior to current blood collection methods in terms of hemolysis rate as well as reducing the number of invasive venipunctures required for laboratory testing.
Awarding of the Protected Geographical Indication “České pivo“ (i.e. Czech Beer) led to the necessity of targeted breeding of barley varieties. This study investigated the effect of varieties and ...growing sites on the key indicators of malting quality with the aim to identify the most suitable selection criteria. Relative extract at 45 °C, β-glucan content in wort, and Kolbach Index were identifi ed as the most suitable parameters. As these parameters are also signifi cantly affected by the environment and residual infl uences, a classifi cation function using discriminant analysis was developed. The function classifi ed successfully 94% of samples regardless of the growing site and thus it may be used as a suitable tool for selection of barley lines that meet the qualitative requirements for the varieties recommended for production of beer with the Protected Geographical Indication “České pivo”.
A set of 43 microsatellite loci was used to characterise the malting barley varieties and breeding lines used for the Protected Geographical Indication (PGI) “České pivo” (“Czech beer”) and for other ...beer types. Genotype data were compared with technological malting quality parameters. The analysis of variance showed significant differences between varieties used for the given PGI and varieties used for other beer types in six variables. Three clusters of varieties specific to the PGI and three clusters specific to malting barley genotypes for other beer types were identified using a Bayesian approach. The remaining four clusters expressed effects of parent lines. The discrimination analysis based on malting quality and molecular variables identified only one barley breeding line suitable for the PGI “České pivo”.
Beer in Health and Disease Prevention is the single comprehensive volume needed to understand beer and beer-related science. Presenting both the concerns and problems of beer consumption as well as ...the emerging evidence of benefit, this book offers a balanced view of today's findings and the potential of tomorrow's research. Just as wine in moderation has been proposed to promote health, research is showing that beer – and the ingredients in beer – can have similar impact on improving health, and in some instances preventing disease. This book addresses the impact of beer and beer ingredients on cancers, cardiovascular disease, anti-oxidant benefits, and other health related concerns. It offers a holistic view from beer brewing to the isolation of beer-related compounds. It contains self-contained chapters written by subject matter experts. This book is recommended for scientists and researchers from a variety of fields and industries from beer production to health-care professionals. * Winner of the 2009 Best Drinks and Health Book in the World - Gourmand World Cookbook Awards * The most comprehensive coverage of the broad range of topics related to the role of beer and beer ingredients in health * Addresses the impact of beer and beer ingredients on cancers, cardiovascular disease, anti-oxidant benefits, and other health related concerns * Presents a holistic view from beer brewing to the isolation of beer-related compounds * Appropriate for scientists and researchers from a variety of fields and industries from beer production to health-care professionals * Consistent organization of each chapter provides easy-access to key points and summaries * Self-contained chapters written by subject matter experts
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