Kvasny Prum. 1958; 4(12): 268-270 | DOI: 10.18832/kp1958033

Losses of spirit and production difficulties caused by contamination of yeast used for fermentation of molasses.Peer-reviewed article

J. BARTA, O. ŽVÁČEK

Bacteria belonging to the Lactobacillus familia which contaminate molasses mash in distilleries cause serious difficulties and losses of spirit. The losses, the rate of which is indicated by the increase of acidity expressed in ml of 1.0 N-NaOH in 100 ml of mash, should be determined upon the base of biochemical condition of present lactic fermentation bacteria. It is not correct to express the losses in units of acetic acid arising from ethyl alcohol. Either lactic acid alone or lactic acid, acetic acid and carbon dioxide together should be taken as a base. Contaminating bacteria disturb technological processes causing agglutination and deteriorating the physiological conditions of yeast which die prematurely. Total infection may result in higher corrosion of fermentation tanks pipelines distilling installations and evaporating units.
(In Czech, English summary only)

Keywords: molasses, fermentation, contamination, spirit

Published: December 1, 1958