Kvasny Prum. 1958; 4(8): 181-187 | DOI: 10.18832/kp1958021

New method of contamination control in alcohole fermentation process.Peer-reviewed article

J. BARTA, O. ŽVÁČEK

The article deals with a new method of inhibiting the contamination during the alcohole fermentation process, based upon new principles instead of using antibiotics or antiseptics the method interferes with growth regulating substances indispensable for the contamination. The substances - presumably composite phosphoric proteinsare bound upon vitamins of the B group and release the yeast taking part in fermentation. It has been found that the intensive propagation of contaminating lactobacilli and their intensified metabolism is connected with the presence of the mentioned substances discovered in the yeast autolysate as well as in fermenting mash. The substances can be neutralized by small qualities of formalin introduced during the fermentation in accordance with the rate of their formation. The results of research work indicate, that formalin does not act as antiseptic stuff. Its efficiency can by further improved by adding some antivitamins as for instance sodium ferricyanide. Inhibitors must be added during the fermentation process. Positive results have been obtained with samples as well as in continuous production. In experiments on production scale heavily infected mash was almost completely restored within tree days without changing the contents of fermentation battery. In another experiment contaminating bacilli were introduced into the mash which despite this artificial contamination was kept by adding formalin and ferricyanide in sound condition. The results are now being verified directly in manufacturing plants, the report being so far very encouraging. It may be expected that the new method as described in the article could be successfully applied for inhibiting contamination of other fermenting process where contamination is one of the most serious problems. It is necessary of course to study thoroughly the nature of the contamination and the relation existing between the infecting bacilli and yeast.
(In Czech, English summary only)

Keywords: molasses, alcohole fermentation, contamination

Published: August 1, 1958