Kvasny Prum. 1958; 4(4): 83-85 | DOI: 10.18832/kp1958012

Yeasts production with alcohol.Peer-reviewed article

L. TOMEČEK

The study compares two alternatives of an inluent yeasts production method: the consumption of air and molasses on yeast production at production “without spirit“ and with spirit. Move in yield rates towards spirit guarantees a financial profit in a higher value of products, increase in spirit production in an unchanged fermentation area while maintaining the same capacity of yeast production, it also means decrease in consumption of molasses per production of 1 t of yeasts. Finally, production of yeasts with spirit reduces wage costs per a unit of raw spirit as labor intensity is not proportional to the increased production of raw yeast spirit.

(In Czech, English summary only)

Keywords: spirit, yeast, production

Published: April 1, 1958