Kvasny Prum. 1974; 20(7): 153-156 | DOI: 10.18832/kp1974021

Deteriorating quality of molasses affects fermentation processes in yeast plants.Peer-reviewed article

E. PÍŠ

Both the yields and the quality of final products confirm that the quality of molasses supplies to yeast plants by sugar mills is gradually deteriorating. The process can be seen as a natural result of new intensive methods introduced in agriculture and sugar industry. New sugar beet varieties as e. g. Slovmona H give molasses of lower quality and number of other factors as e.g. intensive fertilization based chiefly ob synthetic fertilizers, application of various chemical etc. contribute also to the deterioration. Beets contain substantial quantities of such residues as nitrites, chlorine phenoxide etc. In sugar mills the composition of molasses is further unfavourably affected by high percentage of volatile acids absorbed in manufacturing processes. The higher percentage of volatile acids absorbed in manufacturing processes. The higher content of non sugar substances, due to the presence of undesirable residues, reduces the amount of nitrogenous, as well easily assimilable and growth substances which are essential for biosynthesis the result being the increasing amount of factors inhibiting biosynthesis and glycolysis generally. The yeast plants are compelled to analyze the quality of molasses more rigorously and to adjust appropriately their processing technology.
(In Slovak, English summary only)

Keywords: yeast plants, fermentaton, molasses

Published: July 1, 1974