Kvasny Prum. 1961; 7(2): 25-30 | DOI: 10.18832/kp1961005

Continuous methods in fermentation industry.Peer-reviewed article

J. DYR

The article deals with some problems of continuous fermenting processes and conditions for their application in various branches of fermentation industry. The author explains the characteristic features of typical processes and differences between them. Some of them are aimed at obtaining maximum amount of metabolite, this being the case of distilleries, the results of others is production of biologic substance, as it is in yeast plants. Several other fermenting processes are briefly mentioned, as e.g. production of vinegar, glycerine, organic acids etc. Much attention is paid to continuous brewing. The author underlines the complexity of problem, aggravated by the characteristic taste and flavor of Czech beer.
(In Czech, English summary only)

Keywords: fermentation industry, continuous process, technology

Published: February 1, 1961