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Solid‐state fermentation of sweet sorghum to ethanol in a rotary‐drum fermentor
Author(s) -
Kargi Fikret,
Curme James A.
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.260270806
Subject(s) - fermentation , ethanol , sweet sorghum , chemistry , ethanol fermentation , sugar , food science , rotational speed , volume (thermodynamics) , ethanol fuel , glycerol , sorghum , chromatography , biochemistry , biology , agronomy , physics , quantum mechanics
Sugar compounds present in chopped solid‐sweet sorghum particles were fermented to ethanol in a rotarydrum fermentor (RDF) using an ethanol tolerant yeast strain. The influence of rotational speed of the RDF on the rate of ethanol fermentation was investigated and compared with static flask experiments. The rate of ethanol formation decreased with increasing rotational speed. The maximum rate and extent of ethanol formation were ca. 3.1 g EtOH/L h (based on expressed juice volume) and ca. 9.6 g EtOH/100 g mash, respectively, at 1 rpm rotational speed.