Kvasny Prumysl, 1976 (vol. 22), issue 12
Effects of nitrites upon brewing yeast.Peer-reviewed article
J. ŠAVEL, M. PROKOPOVÁ, J. ŠATAVA
Kvasny Prum. 1976; 22(12): 268-272 | DOI: 10.18832/kp1976040 
The article deals with the effects nitrites have upon the main bottom fermentation of brewing yeast. Sensitivity of yeast to the presence of nitrites increases with decreasing temperature and also with decreasing number of yeast units. Nitrites in 5 to 20 mg of NO2 per ! l concentration suppress yeast propagation, prevent thorough fermentation and deteriorate sedimentation. In the presence of nitrites yeast cells have generally tendency to grow in size, except one strain the cells of which grow also longer. In brewing process nitrites are produced through the reduction of nitrates by wort bacteria. The higher is the temperature, concentration...
Specific oxygen consumption and respiration quotient in manufacturing process of yeast proteins made from ethanol. Part II. Comparison of theory with experimental data.Peer-reviewed article
M. RUT, F. MADRON, F. ŠTROS
Kvasny Prum. 1976; 22(12): 272-275 | DOI: 10.18832/kp1976041
It was proved the agreement of theoretical formulas derived in the previous paper for yield and specific oxygen consumption with experimental values of thee very important balance characteristics. For continuous cultivation under limit of substrate following formula is applicable: Specific oxygen consumption - 208/yield - 1,36 (g O2 per g biomass). In case significant acetic acid accumulation corrected formula must be used> Spec. Oxygen consumption - 208/yield - 1,36 -1.06 A, where A are gram of acetic acid produced per gram of biomass formed. The both formulas are use full for project and economical calculations.(In Czech,...
What effects have baffle plates in fermenters upon the cultivation process.Peer-reviewed article
Z. AUNICKÝ
Kvasny Prum. 1976; 22(12): 275-281 | DOI: 10.18832/kp1976042
Two plants modeling industrial installation in 4:1 and 2:1 scales were built to study energy input and specific oxidation as a function of the number, width and angle of baffle plates in fermenters. It has been established that the intensity of oxygen transfer does not depend on the mentioned parameters of baffles, but with their increasing numbers and width energy input, as well as specific energy input are higher by 4 to 18%. Both energy input and specific energy input can be reduced by 19 to 37% by setting the baffles in the direction of liquid flow. Maximum heat transfer can be, consequently, achieved with various designs cooling surfaces.(In...