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.