Kvasny Prum. 1960; 6(7): 153-157 | DOI: 10.18832/kp1960033

Temporary increase of vinegar production by using auxiliary installations for submereged fermentation [part 2].Peer-reviewed article

H. THOM

In the first part of his article the author compared the advantages and disadvantages of conventional technology using wood chips and new technology based on submerged fermentation. The most important merit of submersion is its extreme flexibility permitting to increase vinegar production in seasonal peaks. Fermentation starts immediately and goes on very rapidly. Further features of the discussed technology deserving attention are high yields, reduced room required for the installation and elimination of chips. By elimination of chops the problems connected with their regeneration are eliminated, too. The two methods do not exclude but supplement one another and should be combined. The second part of the article deals in detail with the specific character of fermentation, phenomena taking place and their reasons. The influence of such factors as accommodation of yeast stems, their vigour in various stages of the process, composition of medium, amount of avaitable nutrients, aeration and the size of fermenting tun, is discussed. The conclusions derived in the article are based on the author9s experience.
(In Czech, English summary only)

Keywords: vinegar, production, submerged fermentation

Published: July 1, 1960