Increasing alcohol yield by selected yeast fermentation of sweet sorghum. I. Evaluation of yeast strains for ethanol production

Journal Article · Sun Jan 01 04:00:00 EST 1984 · Biotechnol. Bioeng.; (United States)

DOI:https://doi.org/10.1002/bit.260260614· OSTI ID:7035445

de Mancilha, I M; Pearson, A M; Waller, J; Hogaboam, G J

A study was conducted for the purpose of evaluating and selecting yeast strains for their ability to produce ethanol using sweet sorghum juice as the substrate. Stalks of sweet sorghum were obtained by cutting off the tops and stripping away the leaves. Fermentation media were prepared by diluting or adding dextrose to the sorghum juice to give a sugar concentration of either 10% (w/v) or 20% (w/v). All yeast strains were first tested in 10% (w/v) total sugar medium. Those strains showing more than 90% sugar conversion efficiency were further tested in 20% (w/v) total sugar medium. Active cultures for inoculation were prepared by growing the yeast strains on the fermentation medium (10% (w/v) total sugar) for 24 h. Then the cultures were added to the fermentation media at a rate of 2%.

• Research Organization: Michigan State Univ., East Lansing
• OSTI ID: 7035445
• Journal Information: Biotechnol. Bioeng.; (United States), Journal Name: Biotechnol. Bioeng.; (United States) Vol. 26:6; ISSN BIBIA
• Country of Publication: United States
• Language: English

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ALCOHOLS
BIOCONVERSION
CEREALS
CHEMICAL REACTIONS
DECOMPOSITION
EFFICIENCY
ENERGY SOURCE DEVELOPMENT
ENZYMATIC HYDROLYSIS
ETHANOL
EVALUATION
FERMENTATION
FUNGI
GRAMINEAE
GRASS
HYDROLYSIS
HYDROXY COMPOUNDS
LYSIS
MICROORGANISMS
ORGANIC COMPOUNDS
PLANTS
PRODUCTION
SOLVOLYSIS
SORGHUM
SUBSTRATES
USES
YEASTS
YIELDS