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Alcoholic fermentation of sorghum without cooking.

Authors
Type
Published Article
Journal
Biotechnology and bioengineering
Publication Date
Volume
28
Issue
7
Pages
1122–1125
Identifiers
PMID: 18555436
Source
Medline

Abstract

Sorghum was used as raw material for alcoholic fermentation without cooking. Two varieties of sorghum grown in Thailand, KU 439 and KU 257, contained 80.0 and 75.8% of total sugar. Optimum amount of sorghum for alcoholic fermentation should be between 30 and 35% (w/v) in the fermentation broth. In these conditions 13.0 and 12.6% (v/v) of alcohol could be obtained in 84 and 91.9% yield based on the theoretical value of the starch content from KU 439 and KU 257, respectively.

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