Necessity of optimising yeast propagation under aerobic conditions
The physiological state of the yeast and the quality of green beer in the yeast suspension do not remain unchanged during yeast propagation under aerobic conditions. The priority objective should therefore not be related to the highest achievable propagation rates. An extensive test series in a pilot fermenter was carried out with the objective of optimising the process.
Many production units have started to use propagator technology for aerobic propagation of pitching yeast in recent years. Numerous authors (1, 2, 3, 4, 5, 6, 7) have detailed the advantages associated with this technology, as compared to conventional, batch-wise propagation under low-oxygen conditions.5 - 4, propagation factors of 15 - 20 can be achieved when using aerobic propagation technology.
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