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NOTE ON THE ACCELERATION OF CONTINUOUS FERMENTATIONS BY MEANS OF YEAST AUTOLYSATES
Author(s) -
Harris G.,
Merritt N. R.
Publication year - 1962
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1962.tb01858.x
Subject(s) - yeast , acceleration , fermentation , food science , chemistry , biochemistry , physics , classical mechanics
The yeast emerging from a continuous fermenter was caused to autolyse. On adding the autolysate, rich in amino‐nitrogen compounds, to worts used in continuous fermentations, increases in the rate of both yeast growth and fermentation resulted in accordance with expectation. The method seems well adapted, therefore, for obtaining increased efficiency of operation, and is probably more convenient to operate than the process of recycling the yeast.