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Titolo:
Application of very high gravity technology to the cofermentation of sweetstem sorghum juice and sorghum grain
Autore:
Bvochora, JM; Read, JS; Zvauya, R;
Indirizzi:
Univ Zimbabwe, Dept Biochem, Harare, Zimbabwe Univ Zimbabwe Harare Zimbabwe Zimbabwe, Dept Biochem, Harare, Zimbabwe
Titolo Testata:
INDUSTRIAL CROPS AND PRODUCTS
fascicolo: 1, volume: 11, anno: 2000,
pagine: 11 - 17
SICI:
0926-6690(200001)11:1<11:AOVHGT>2.0.ZU;2-K
Fonte:
ISI
Lingua:
ENG
Soggetto:
FUEL ALCOHOL PRODUCTION; ETHANOLIC FERMENTATION; TEMPERATURE; WHEAT;
Keywords:
sweet sorghum; very high gravity; fermentation; proanthocyanidin;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
15
Recensione:
Indirizzi per estratti:
Indirizzo: Zvauya, R Univ Zimbabwe, Dept Biochem, POB MP167,Mt Pleasant, Harare, Zimbabwe Univ Zimbabwe POB MP167,Mt Pleasant Harare Zimbabwe , Zimbabwe
Citazione:
J.M. Bvochora et al., "Application of very high gravity technology to the cofermentation of sweetstem sorghum juice and sorghum grain", IND CROP PR, 11(1), 2000, pp. 11-17

Abstract

Ethanol production from mixtures of sweet stem sorghum juice and sorghum grain was investigated under normal and very high gravity (VHG) fermentationconditions. Fermentation was carried out using Saccharomyces cerevisiae yeast strain N96 at 30 degrees C. For VHG fermentation, sucrose was added to the sweet sorghum juice to obtain a concentration of 34 g per 100 mi of dissolved solids. Fermentation was carried out for 96 h using malted and unmalted milled sorghum grain from sorghum cultivars DC-75 and SV-2. Under VHG conditions, maximum ethanol levels were about 16.8% (v/v) and 11% (v/v) for media containing malted and unmalted milled sorghum grain, respectively. Although fermentation did not occur to completion, levels of ethanol obtainedunder VHG conditions were three times higher than the levels obtained under normal fermentation conditions. Under VHG conditions, about 8 g/100 mi ofdissolved solids remained in the fermentation media after ethanol production had ceased while under normal fermentation conditions, about 4 g/100 mi of dissolved solids remained unused in the fermentation media. There was aninitial decline in free amino nitrogen (FAN) levels up to 34 h followed byan increase up to 96 h under VHG fermentation conditions. Levels of assayable proanthocyanidins (PAs) from sorghum cultivar DC-75 were reduced duringfermentation. (C) 2000 Elsevier Science B.V. All rights reserved.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 13/07/20 alle ore 09:58:10