Yeast and Fermentation Session
Konrad Müller-Auffermann, Forschungszentrum Weihenstephan, 85354 Freising, Germany
Co-author(s): Friedrich Jacob, Forschungszentrum Weihenstephan, Freising, Germany
ABSTRACT: Thousands of different microorganisms are
applied in the beverage industry worldwide. In order to obtain more
information about their characters, small scale fermentations are
necessary. These laboratory sized fermentations unfortunately do often
not reflect realistic situations, as they can be found in the industry.
The reasons are multicausal. For instance, distortions can be caused by
the substrate used, which can vary in quality and composition. Also the
fermentor itself, the number of fermentations, the physiological
condition of the organisms, and the appropriate statistic interpretation
can lead to difficulties that impede adequate scale up. This
presentation therefore is devoted to this important and practical
relevant theme. Different types of fermentors, natural and artificial
worts, necessary requirements, and process and interpretation methods
are discussed as they were reviewed and tested. Subsequently a new
concept for appropriate small scale fermentations is illustrated. This
construction contains numerous tanks; is comparatively relatively
inexpensive and easy to clean and handle; and allows a certain scale up.
Finally test results generated in this plant under the variation of
applied biomass, substrate aeration, fermentation temperature, and
system pressure for one of the most common yeast steams (TUM 34/70) is
presented.
Konrad Müller-Auffermann had two years of
international experience before he began studying drinking and brewing
technology at the Technical University of Munich. During his studies in
Weihenstephan he worked for several mayor construction companies, partly
in other countries. In 2009 Konrad was employed at the Research Center
Weihenstephan for Brewing and Food Quality as a consulting engineer. In
2010 Konrad became the head of the Research and Development Department
of the institute.
VIEW PRESENTATION 246
