Kvasny Prumysl, 1974 (vol. 20), issue 10
Continuous cultivation of microorganisms in plants with partial recirculation of nutrient medium.Peer-reviewed article
V. ŠIMEK, F. ŠTROS
Kvasny Prum. 1974; 20(10): 217-220 | DOI: 10.18832/kp1974028 
The article deals with a method developed for continuous cultivation of microorganisms in plants with partial recirculation of medium. The authors analyze the effects of inhibitory substances which may get into the system either as polluting impurities, or as metabolic products of cultivation process. To outline the conditions in systems where inhibitors are present in the liquid phase, the authors accept several simplifying assumptions. Nevertheless some of their conclusions have general validity and are important owing to prevailing trends to intensified fermentation processes.(In Czech, English summary only)
Intensification of manufacturing methods in baker's yeast plants.Peer-reviewed article
E. PÍŠ
Kvasny Prum. 1974; 20(10): 221-224 | DOI: 10.18832/kp1974029
Teking as an example the Trenčin yeast plant the author outlines the trend of manufacturing methods used for making bakery yeast. Application of results achieved by research works and experiments introduces far reaching changes into the traditional fermentation technology, which in their turn bear upon the economic side of the manufacturing process. The design of both the primary and secondary stages of a fermenter depend son the aeration system. There are now several systems ensuring a thorough aeration even of dense molasses mash. The aeration and supply of nutrients are easily controlled and can be automated for optimum course of glycolysis in its...
Project of a plant for continuous propagation of pure cultures of wine yeast.Peer-reviewed article
F. MALÍK, J. HRONČEK
Kvasny Prum. 1974; 20(10): 225-227 | DOI: 10.18832/kp1974030
Since big wineries require substantial quantities of yeast, a special plant has been designed and calculated for continuous propagation of pure cultures of wine yeast. The plant consists of two sections, the first of which is essentially an aerobic propagator, whereas the second is operated under anaerobic conditions. The anaerobic section is connected by a feedback duct with the propagator. The capacity of the projected plant is sufficient to supply a winery processing daily up to 100 000 l of must. With the starter proportion amounting to max. 5% the plant wil produce daily 60 kg of dry yeast, i.e. 2,5 kg/hr. The size of fermenter and feeding...