Kvasny Prum. 1963; 9(8): 191-196 | DOI: 10.18832/kp1963034

Research work on manufacturing food yeasts by continuous fermentation and practical application of this method.Peer-reviewed article

J. BARTA, F. ŠTROS, V. ŠILINGER

Starting from detailed calculations the authors have developed an efficient method of making food yeasts by continuous fermentation. The technology has several definite advantages. Its cycle lasts 3 weeks and apparently could be extended to 4 weeks. The existing equipment of the yeast plant atTeplicecan be employed without any substantial investments. The production is based on processing various wastes which are now disposed of without any use, as e. g. waste liquor at plants making citric acid, waste water at gas works etc. One important question has yet to be solved i. e. purification of waste water at the yeast plant itself.
(In Czech, English summary only)

Keywords: fodder yeats, continuous fermentation, reaearch

Published: August 1, 1963