Kvasny Prum. 1957; 3(2): 28-29 | DOI: 10.18832/kp1957006

On the infection during the alcoholic fermentation of molasses wort.Peer-reviewed article

O. ŽVÁČEK, J. BARTA, J. VINTIKA

The infection of molasses wort in distilleries is caused by microorganism of the genus Lactobacillus. The heterofermentative types are represented especially by L. buchnerii, which is responsible for strong agglutination by yeast. Most of isolated types of Lactobacillus prefer to ferment glucose and fructose to saccharose and raffinose. Melibiose underlies intensive fermentation. As regards the cultures mixed with yeast, the fermentation of molasses wort may be complete up to zero content of residual saccharose. It is apparent, that this content of saccharose is not an objective index of correct fermentation.
(In Czech, English summary only)

Keywords: fermantion, molasses wort, contamination

Published: February 1, 1957