Kvasny Prum. 1976; 22(6): 135-139 | DOI: 10.18832/kp1976021

Continuous propagation of yeast.Peer-reviewed article

M. KAHLER, R. VOLDŘICH

The article deals with the principal parameters of a single step installation for continuous propagation of yeast. Under anaerobic conditions the yeast has only one source of energy, viz. alcohol glycolysis and, consequently, the propagation intensity depends on the amount of fermented sugar. Feeding medium must therefore contain sufficient percentage of sugar the concentration of which should be kept within the 80-85 g/l limits. Lower concentrations reduce the growth rate. Air must be fed into the propagator in quantities required to stimulate essential sterols. There is no danger of medium aeration, since all incoming oxygen is immediately assimilated by yeast. Thorough measurements confirm, that in starter entering main columns are no traces of oxygen. Long lasting experiments carried out on industrial scale gave results fitting  theoretical calculations. Through the whole period of continuous propagation in the describe single step propagator the concentration of cells never exceeded 50 - 70 million per 1 ml.
(In Czech, English summary only)

Keywords: brewing industry, yeasts, continuos propagation

Published: June 1, 1976