Selection of a yeast strain for sweet sorghum fermentation

Technical Report · Thu Dec 31 23:00:00 EST 1981

DOI:https://doi.org/10.2172/5676603· OSTI ID:5676603

Bowling, M. C.

Seven natural and eight commercial yeast strains were tested for fermenting the high sugar content of sweet sorghum juice with a high yield of alcohol and a high pecentage utilization of the sugar within a ten day period. The sorghum juice pH was adjusted to range between 4 and 5. A comparison was made with and without an added nitrogen source. Fermentation temperatures were maintained at 27/sup 0/C. The American Type Culture Collection number 918, a Saccharomyces species fermented the sorghum juice at the 26 and 18 to 20 balling (brix). No yeast strain was found to ferment the 30 balling juice within a ten day period at 90% utilization.

• Research Organization: Albany Junior Coll., GA (USA)
• DOE Contract Number: FG44-80R410267
• OSTI ID: 5676603
• Report Number(s): DOE/R4/10267-T1; ON: DE84000783
• Country of Publication: United States
• Language: English

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59 BASIC BIOLOGICAL SCIENCES
ALCOHOLS
BIOCONVERSION
CEREALS
COMPARATIVE EVALUATIONS
ETHANOL
FERMENTATION
FUNGI
GRAMINEAE
GRASS
HYDROXY COMPOUNDS
MICROORGANISMS
ORGANIC COMPOUNDS
PLANTS
PRODUCTION
SACCHAROMYCES
SORGHUM
TEMPERATURE DEPENDENCE
YEASTS