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Solid‐state fermentation of sweet sorghum to ethanol
Author(s) -
Kargi Fikret,
Curme James A.,
Sheehan John J.
Publication year - 1985
Publication title -
biotechnology and bioengineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.136
H-Index - 189
eISSN - 1097-0290
pISSN - 0006-3592
DOI - 10.1002/bit.260270106
Subject(s) - fermentation , sweet sorghum , sorghum , yeast , ethanol , raw material , laboratory flask , food science , solid state fermentation , ethanol fermentation , ethanol fuel , chemistry , moisture , agronomy , biochemistry , biology , organic chemistry
Solid‐state fermentation of chopped sweet sorghum particles to ethanol was studied in static flasks using an ethanol tolerant yeast strain. The influence of various process parameters, such as temperature, yeast cell concentration, and moisture content, on the rate and extent of ethanol fermentation was investigated. Optimal values of these parameters were found to be 35°C, 7 × 10 8 cells/g raw sorghum, and 70% moisture level, respectively.