Kvasny Prum. 1974; 20(7): 156-158 | DOI: 10.18832/kp1974022

Experience on the propagation of pure cultures of wine yeast.Peer-reviewed article

F. MALÍK

To study the propagation of biological mass of yeast in must the author selected two strains of wine yeast, viz.: Saccharomyces bayanus Saccardo 1895 [Bratislava0] and Saccharomyces cerevisae Hansen 1883 [Hliník1]. The yields after 16 hours of continuous propagation were: 27,6 g{l of dry yeast and 42,0 g{l of fermented medium. Detailed calculations and diagrams conform that the propagation rate of microorganisms is rising (dX/dt) only to a certain maximum concentration [X_max ]. Then the propagation rate starts to drop and microorganisms cease to multiply (dX/dt = 0).The author presents formulae permitting to calculate the propagation rate and maximum concentration.
(In Slovak, English summary only)

Keywords: wine yeats, pure culture, propagation

Published: July 1, 1974