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Tech. Q. Master Brew. Assoc. Am., January/February/March 1967, 4(1), 125-131 English  |  VIEW ARTICLE
Continuous fermentation and its potential application to the fermentation industry

L. R. Woodland

This paper briefly describes continuous culture as a process and some of the mathematics developed for this technique. It also discusses some of the reasons for continuous fermentation's limited adaptation by the fermentation industry and why this situation may change. The final section of the paper speculates on the effect that new technology and new fermentation products will have on the commercial development of continuous fermentation.