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Relevant bibliographies by topics / Fermentation of sorghum

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Academic literature on the topic 'Fermentation of sorghum'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 February 2022

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Journal articles on the topic "Fermentation of sorghum"

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Setiarto, Raden Haryo Bimo, Nunuk Widhyastuti, and Iwan Saskiawan. "Pengaruh Fermentasi Fungi, Bakteri Asam Laktat dan Khamir terhadap Kualitas Nutrisi Tepung Sorgum (Effect of Lactic Acid Bacteria, Fungi and Yeast Fermentation on Nutritional Quality of Sorghum Flour)." Agritech 36, no. 4 (2017): 440. http://dx.doi.org/10.22146/agritech.16769.

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Recently, food security problem in Indonesia is mainly due to the consumption dependence on rice and wheat, while the utilization of local sources of carbohydrates such as tubers and cereals are still limited. Sorghum is one of local cereal that potential to be developed as source of carbohydrates and protein. However, a problem encountered on utilising sorghum as food is the low protein digestibility. The objective of this study was to investigate the effects of fermentation of Rhizopus oligosporus, Lactobacillus plantarum, and Saccharomyces cerevisiae on nutritional quality and digestibility

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Ge, YunFei, WeiHao Wang, Meng Shen, et al. "Effect of Natural Fermentation of Sorghum on Resistant Starch Molecular Structure and Fermentation Property." Journal of Chemistry 2020 (March 17, 2020): 1–11. http://dx.doi.org/10.1155/2020/9835214.

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Relevant research results have suggested that fermentation can increase the content of sorghum amylose chains and their retrogradation value. Therefore, this study explored the effect of fermentation pretreatment on the yield, digestibility, molecular structure, and in vitro fermentation property of sorghum-resistant starch by conducting fermentation pretreatment of sorghum and extracting the resistant starch from fermented sorghum with pressure-heat compound enzyme method. The results were as follows. After fermentation pretreatment, the yield of sorghum-resistant starch increased, the digest

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YULIANA, META, ANJA MERYANDINI, and TITI CANDRA SUNARTI. "Seleksi Bakteri Asam Laktat dan Pemanfaatannya sebagai Starter pada Fermentasi Biji Sorgum." Jurnal Sumberdaya Hayati 5, no. 1 (2019): 35–42. http://dx.doi.org/10.29244/jsdh.5.1.35-42.

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This research aims is to find starter for sorghum fermentation and to observe its influence in fermentation process and tannin level in sorghum flour. Four isolates of Lactic Acid Bacteria were tested as starter for Numbu and Kawali sorghum grain fermentation. The criteria was the ability to produce acid and cell viability. The fermentation used four treatments in duplicates. The selected isolate was inoculated into dehulled and non-dehulled sorghum grain. The fermentation time were 0, 24, and 48 h. Analysis were pH, total acidity, total sugar, viable cell, tannin level, structure of sorghum f

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Utami, Tyas, Rifa Nurhayati, and Endang Sutriswati Rahayu. "THE EFFECT OF ADDITION OF Lactobacillus plantarum S4512 ON THE MICROBIOLOGICAL AND CHEMICAL CHARACTERISTICS DURING SORGHUM (Sorghum bicolor L. Moench) FERMENTATION." Jurnal Agritech 35, no. 04 (2015): 449. http://dx.doi.org/10.22146/agritech.9329.

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The aim of this study was to investigate the population of selected bacteria and some chemical characteristics during sorghum fermentation with the addition of Lactobacillus plantarum S4512. Proteolytic L. plantarum S4512 isolated from natural sorghum fermentation was added into sorghum fermentation. Sorghum flour was mixed with sterile water(1:2 w/v) and then was inoculated with 1% v/v (about 109 CFU/ml) culture of L. plantarum S4512. Fermentation was carried out at 37°C for 24 hours. As a control, natural sorghum fermentation without addition of a starter culture was carried out at 30°C for

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Silva, Rebeca Fasioli, Maria do Socorro Mascarenhas Santos, Larissa Pires Mueller, Claudia Andrea Lima Cardoso, and Margareth Batistote. "The composition of sacarine substrates for ethanol production and the fermentative capacity Saccharomyces cerevisiae Pedra-2." Research, Society and Development 9, no. 11 (2020): e44891110235. http://dx.doi.org/10.33448/rsd-v9i11.10235.

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The production of ethanol in Brazil is based on sugarcane juice, however other biomasses can be used for this process, such as sweet sorghum. However, some nutrients can interfere with fermentation, such as the presence of metals, carbon and nitrogen sources, which can affect the fermentation capacity of yeasts. Thus, this study aims to analyze the presence of fundamental nutrients present in saccharine substrates, as well as their assimilation and conversion of ethanol by the yeast Pedra-2. Samples of sugarcane and sorghum juice were obtained, in which analysis of the presence of metals was c

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Laila, Umi, Rifa Nurhayati, Tyas Utami, and Endang Sutriswati Rahayu. "Prediction of Microbial Population in Sorghum Fermentation through Mathematical Models." Reaktor 19, no. 4 (2019): 152–61. http://dx.doi.org/10.14710/reaktor.19.4.152-161.

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The mathematical models can be used as a tool in predicting microbial population in sorghum fermentation, either spontaneous fermentation or fermentation with the addition of lactic acid bacteria (LAB) inoculum. Gompertz model modified by Gibson, Gompertz model modified by Zwietering, Baranyi-Robert model, Fujikawa model, Richards model, Schnute model were used in predicting the growth of lactic acid bacteria (LAB) and coliform bacteria during spontaneous fermentation, and also the growth of LAB during fermentation with the addition of inoculum. Meanwhile, there was death (inactivation) of col

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Behling Neto, Arthur, Rafael Henrique Pereira dos Reis, Luciano Da Silva Cabral, et al. "Fermentation characteristics of different purpose sorghum silage." Semina: Ciências Agrárias 38, no. 4Supl1 (2017): 2607. http://dx.doi.org/10.5433/1679-0359.2017v38n4supl1p2607.

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Sorghum stands out among other plants recommended for ensiling due to its forage composition, its resistance to drought, and its planting range. New cultivars of grain and sweet sorghum that can be used for silage production are available, but there is little information regarding their ensiling characteristics. The aim of this study was to evaluate the fermentation characteristics at the ensiling of different purpose sorghum cultivars, at two crop periods. The trial was carried out at the Plant Production Department of the Federal Institute of Education, Science and Technology of Rondônia, Co

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Behling Neto, Arthur, Rafael Henrique Pereira dos Reis, Luciano Da Silva Cabral, et al. "Fermentation characteristics of different purpose sorghum silage." Semina: Ciências Agrárias 38, no. 4Supl1 (2017): 2607. http://dx.doi.org/10.5433/1679-0359.2017v38n4suplp2607.

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Sorghum stands out among other plants recommended for ensiling due to its forage composition, its resistance to drought, and its planting range. New cultivars of grain and sweet sorghum that can be used for silage production are available, but there is little information regarding their ensiling characteristics. The aim of this study was to evaluate the fermentation characteristics at the ensiling of different purpose sorghum cultivars, at two crop periods. The trial was carried out at the Plant Production Department of the Federal Institute of Education, Science and Technology of Rondônia, Co

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Li, Hongshen, Xinglin Han, Hongrui Liu, Jianqin Hao, Wei Jiang, and Shizhong Li. "Silage Fermentation on Sweet Sorghum Whole Plant for Fen-Flavor Baijiu." Foods 10, no. 7 (2021): 1477. http://dx.doi.org/10.3390/foods10071477.

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The technology for producing bioethanol from sweet sorghum stalks by solid-state fermentation has developed rapidly in recent years, and has many similarities with traditional Chinese liquor production. However, the product from sweet sorghum stalks was lacking in volatile flavors, and the level of harmful contents were uncertain, therefore it could not be sold as liquor. In this study, the protein, fat, and tannin in the clusters and leaves of sweet sorghum were utilized to increase the content of flavor compounds in the ethanol product through the anaerobic fermentation of Saccharomyces cere

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Sutrisno, Teng, Willyanto Anggono, Kurniawaan Lay, and Melvin Emil Simanjuntak. "OPTIMASI PARAMETER PROSES PEMBUATAN BIOETANOL SORGUM DAN PENGARUH TERHADAP UNJUK KERJA MOTOR BENSIN." Otopro 16, no. 2 (2021): 39. http://dx.doi.org/10.26740/otopro.v16n2.p39-43.

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Bioethanol is a renewable fuel that resembles gasoline, bioethanol is produced from fermentation and distillation processes. One of the raw materials that produce bioethanol is Sorghum. Sorghum was chosen because it is superior to other plants. This study aims to analyze fermentation longtime and enzyme composition for the best composition to produce bioethanol from sorghum, and determine the quality of sorghum bioethanol. This research Sorghum bioethanol produced with an alcohol content of 94%. The test and analysis variables used were 31 samples. The results of this study are as follows : Th

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Dissertations / Theses on the topic "Fermentation of sorghum"

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Zhao, Renyong. "Impact of sorghum proteins on ethanol fermentation and investigation of novel methods to evaluate fermentation quality." Diss., Manhattan, Kan. : Kansas State University, 2008. http://hdl.handle.net/2097/1036.

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Yan, Shuping. "Effect of sorghum genotype, germination, and pretreatment on bioethanol yield and fermentation." Diss., Kansas State University, 2011. http://hdl.handle.net/2097/9156.

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Doctor of Philosophy<br>Department of Biological & Agricultural Engineering<br>Donghai Wang<br>Grain sorghum is the second major starch-rich raw material (after corn) for bioethanol production in the United States. Most sorghum feedstock for bioethanol production is normal non-tannin sorghum. Waxy sorghum and tannin sorghum are rarely used due to lack of scientific information about waxy sorghum fermentation performance and the way to increase fermentation efficiency of tannin sorghum. The main objectives of this study were to investigate the fermentation performance of waxy sorghum and t

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Mutepe, Rendani Daphney. "Ethanol production from sweet sorghum / Mutepe R.D." Thesis, North-West University, 2012. http://hdl.handle.net/10394/7275.

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The use of fossil fuels contributes to global warming and there is a consequent need to resort to clean and renewable fuels. The major concerns with using agricultural crops for the production of energy are food and water security. Crops that do not threaten food security and that can be cultivated with a relatively low amount of water and produce high yields of fermentable sugars are therefore needed. Sweet sorghum is a fastgrowing crop that can be harvested twice a year and that can produce both food (grain) and energy (sugar juice from stems). Sweet sorghum bagasse can also be utilised for

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Jia, Fei, Jeerwan Chawhuaymak, Mark Riley, Werner Zimmt, and Kimberly Ogden. "Efficient extraction method to collect sugar from sweet sorghum." BioMed Central, 2013. http://hdl.handle.net/10150/610172.

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BACKGROUND:Sweet sorghum is a domesticated grass containing a sugar-rich juice that can be readily utilized for ethanol production. Most of the sugar is stored inside the cells of the stalk tissue and can be difficult to release, a necessary step before conventional fermentation. While this crop holds much promise as an arid land sugar source for biofuel production, a number of challenges must be overcome. One lies in the inherent labile nature of the sugars in the stalks leading to a short usable storage time. Also, collection of sugars from the sweet sorghum stalks is usually accomplished by

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Pearson, Cole. "Evaluation of sorghum in gluten-free soy sauce." Kansas State University, 2017. http://hdl.handle.net/2097/35486.

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Master of Science<br>Food Science and Industry<br>Fadi M. Aramouni<br>Gluten-free products are becoming more prevalent in the market today, however there are a few types of products that have “hidden” gluten and people will not realize until after consumption. Products like soy sauce and beer are sources of gluten that people don’t know about. Soy sauce contains wheat as a main ingredient so replacing it with a gluten-free flour such as sorghum may produce a product similar to wheat-based soy sauce. Sorghum was used in this experiment since it is a grain grown in the mid-western region of the

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Valashiya, Rorisang Cynthia. "Evaluation of the potential malting, brewing and antiyeast characteristics of selected Zambian sorghum cultivars." Thesis, Stellenbosch : Stellenbosch University, 2014. http://hdl.handle.net/10019.1/95960.

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Thesis (MScFoodSc)--Stellenbosch University, 2014.<br>ENGLISH ABSTRACT: The potential malting, brewing and antiyeast characteristics of twelve selected sorghum cultivars from Zambia (MMSH 375, 625, 707, 1038, 1077, 1194, 1257, 1356, 1363, 1365, 1376 and 1401) was evaluated. This was done through the determination of tannin content, proximate composition, %germinative energy (%GE), micro-structure, diastatic power (DP) and free amino nitrogen (FAN); as well as the antiyeast activity of N-containing compounds for each cultivar. All cultivars were tannin-free and thus suitable for brewing potent

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Zhan, Xiaobei. "Improving sorghum bioconversion rate for ethanol and lactic acid production /." Search for this dissertation online, 2004. http://wwwlib.umi.com/cr/ksu/main.

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Appiah-Nkansah, Nana Baah. "Full utilization of sweet sorghum for biofuel production." Diss., Kansas State University, 2016. http://hdl.handle.net/2097/34623.

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Doctor of Philosophy<br>Department of Biological & Agricultural Engineering<br>Donghai Wang<br>Sweet sorghum accumulates high concentrations of fermentable sugars in the stem, produces significant amount of starch in the grain (panicle) and has shown to be a promising energy feedstock. Sweet sorghum has a short growing season so adding it to the sugar cane system would be good. The overall goal of this dissertation is to enhance the attractiveness of biofuel production from sweet sorghum to fully utilize fermentable sugars in the juice, starch in the panicle and structural carbohydrates in the

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Sarkany, Nicolas Endre. "Fermentation of Various Industrial or Agricultural By-Products by Schizochytrium limacinum SR21 for the Production of Lipids." OpenSIUC, 2010. https://opensiuc.lib.siu.edu/theses/277.

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The present study investigated the capability of Schizochytrium limacinum SR21 to utilize various industrial or agricultural by-products for the production of lipids. The substrates analyzed were used restaurant oil (yellow grease) and animal fat (white grease) derived crude glycerol from biodiesel production, and sweet sorghum juice. Crude glycerol is the primary by-product from biodiesel production - 0.66 lb is generated for each gallon of biodiesel produced. The crude glycerol can be purified and used in food, chemical, drug, and other industries. Purification however, is an expensive

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Ndaba, Busiswa. "Microwave assisted pretreatment of sweet sorghum bagasse for bioethanol production / Busiswa Ndaba." Thesis, North-West University, 2013. http://hdl.handle.net/10394/9806.

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The growing demand for energy in the world, the implications of climate change, the increasing damages to our environment and the diminishing fossil fuel reserves have created the appropriate conditions for renewable energy development. Biofuels such as bioethanol can be produced by breaking down the lignocellulosic structure of plant materials to release fermentable sugars. Sweet sorghum bagasse has been shown to be an important lignocellulosic crop residue and is potentially a significant feedstock for bioethanol production. The aim of this study was to investigate suitable microwave assiste

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Book chapters on the topic "Fermentation of sorghum"

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Kaewkannetra, Pakawadee. "Fermentation of Sweet Sorghum into Added Value Biopolymer of Polyhydroxyalkanoates (PHAs)." In Products and Applications of Biopolymers. InTech, 2012. http://dx.doi.org/10.5772/32985.

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M. Gatdula, Kristel, Rex B. Demafelis, and Butch G. Bataller. "Comparative Analysis of Bioethanol Production from Different Potential Biomass Sources in the Philippines." In Bioethanol Technologies. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.94357.

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To pursue the continuous implementation of the bioethanol blending mandate by the Philippine Biofuels Law, part of the roadmap of the National Biofuels Board (NBB) through the Department of Energy (DOE) is to find a sustainable feedstock. This is due to the deficit in locally produced bioethanol as there is an insufficient supply of currently used feedstock, sugarcane. There are several biomasses available in the country with components viable for ethanol fermentation. Aside from sugarcane, these include sweet sorghum and cassava (first-generation), rice straw and corn stover (second-generation), and macroalgae (third-generation). Among which, sweet sorghum can be considered as the best complementary feedstock to sugarcane as its syrup can be directly fermented to produce bioethanol. Considering its maximum bioethanol potential yield of 100 L/ton for two croppings annually, a comparably low production cost of PhP 36.00/L bioethanol was estimated, competitive enough with the PhP33.43/L bioethanol from sugarcane. Aside from finding a promising feedstock, the bioethanol production volume in the country must be increased to meet the demand through either working on the optimum processing conditions to increase the capacity utilization from the current 77.9% or through installation of additional distilleries.

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"TABLE 3 Major Commercial Fermentation Conditions for Cereal Foods Fermentation conditions Bread Beer Whiskey Soy sauce Miso Main starters Baker's yeast Brewer's yeast Distillery yeast Molds Molds (Saccharomyces (Saccharomyces (Saccharomyces (Aspergillus spp.) (Aspergillus spp.) cerevisiae) cerevisiae) cerevisiae) Saccharomyces rouxii Lactic acid bacteria Lactobacillus delbrueckii Cereals Milled wheat Barley (malted) Corn Soybeans (defatted) Rice Milled rye Sorghum Rye (malted or not) Wheat Barley Minor: Minor: Barley (malted) Minor: Soybeans Barley (malted) Corn Wheat Barley flour Wheat (malted) Rice Wheat Other ingredients Water Water Water Water Salt Salt Hops Salt Hot pepper Sugar Adjuncts Fat (corn syrup, sugar Emulsifiers or starch) Dough strengtheners Preservatives Enzymes Fermentation 1-6h2-10 days 2-3 days (Koji: 3 days at 30°C) (Koji: 2 days at 30°C) conditions 20-42°C 3-24°C 32-35°C 3-12 months 2 days to 1 year Aging: Aging: 15-30°C 30-50°C 3 days-1 month 2-3 years or more 0-13°C 21-30°C baker's yeast is probably the most common of these microorganisms that may be a problem are bacteria (usual-starters; it is commercially produced in liquid, paste (com-ly spore-forming or lactic acid bacteria, especially in some pressed), or dry form. Recently, commercial lactic acid yeast fermentations), wild yeasts, and molds. bacteria starters have been introduced for cereal fermenta-Several spore-forming bacteria (e.g., Bacillus spp.) may tions, but this application is less frequent than their regular produce amylases and degrade hydrated starchy materials. use in dairy or meat fermentations. A close control of the In bread, heat-tolerant spores of Bacillus subtilis (formerly performance of commercial starters is important, since it Bacillus mesentericus) survive the baking process; after a has a major effect on the final products. few days in bread, they produce a spoilage called ropiness, characterized by yellow spots on crumb, putrid pineapple aroma, and stringiness when breaking a piece of bread. The spores of these species, when contaminating flour, may Considering the diversity of the microbial flora that may cause a major problem in bakeries since they are highly re-be present in cereals to be fermented, undesirable microor-sistant in the environment and difficult to eliminate. How-ganisms are likely to be part of this flora and may produce ever, these bacterial infections have become rare in recent problems in the main fermentation process with subse-years, presumably due to improved sanitation. In beer, un-quent adverse effects on the final product. Nowadays these desirable microbial contamination is exhibited by viscosity, problems are lessened by good sanitary practices. Sources appearance, as well as aroma and flavor problems. of these organisms may be the cereals themselves, soil, as Microbial pathogens are usually not a problem for fer-well as any particular ingredient, surface contamination, mented cereals because of the inhibition brought about by and unsanitary handling. acids and ethanol generated by fermenting organisms. A Table 4 summarizes microbial problems likely to occur large proportion of fermented cereals are also eaten shortly during major cereal fermentations. In general, undesirable after complete cooking. However, the biggest problem." In Handbook of Cereal Science and Technology, Revised and Expanded. CRC Press, 2000. http://dx.doi.org/10.1201/9781420027228-81.

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Conference papers on the topic "Fermentation of sorghum"

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Tahmina Imam and Sergio Capareda. "Ethanol Fermentation from Sweet Sorghum Juice." In 2010 Pittsburgh, Pennsylvania, June 20 - June 23, 2010. American Society of Agricultural and Biological Engineers, 2010. http://dx.doi.org/10.13031/2013.29982.

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Danielle D Bellmer, Raymond L Huhnke, and Dimple Kundiyana. "Issues with In-Field Fermentation of Sweet Sorghum Juice." In 2008 Providence, Rhode Island, June 29 - July 2, 2008. American Society of Agricultural and Biological Engineers, 2008. http://dx.doi.org/10.13031/2013.25168.

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Xiaorong Wu, Scott Staggenborg, Johnathan L Propheter, William L Rooney, Jianming Yu, and Donghai Wang. "Features and Fermentation Performance of Sweet Sorghum Juice after Harvest." In 2008 Providence, Rhode Island, June 29 - July 2, 2008. American Society of Agricultural and Biological Engineers, 2008. http://dx.doi.org/10.13031/2013.24576.

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Renyong Zhao, Scott R Bean, and Donghai Wang. "The impacts of protein on grain sorghum ethanol fermentation efficiency." In 2007 Minneapolis, Minnesota, June 17-20, 2007. American Society of Agricultural and Biological Engineers, 2007. http://dx.doi.org/10.13031/2013.23339.

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Lareo, Claudia, María Belén Ramírez, and Mario Daniel Ferrari. "ETHANOL FERMENTATION PERFORMANCE OF COMMERCIAL SORGHUM GRAINS WITH DIFFERENT TANNIN CONTENT." In Simpósio Nacional de Bioprocessos e Simpósio de Hidrólise Enzimática de Biomassa. Galoá, 2015. http://dx.doi.org/10.17648/sinaferm-2015-33544.

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Renyong Zhao Zhao, Scott R Bean, Donghai Wang, and Xiaorong Wu. "Assessing Fermentation Quality of Grain Sorghum for Fuel Ethanol Production Using Rapid Visco Analyzer." In 2008 Providence, Rhode Island, June 29 - July 2, 2008. American Society of Agricultural and Biological Engineers, 2008. http://dx.doi.org/10.13031/2013.24661.

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Joan Rollog Hernandez, Froilan Lunada Aquino, Sergio Canzana Capareda, and William L Rooney. "Simultaneous Saccharification and Fermentation of Highly Digestible Variety of Grain Sorghum for Ethanol Production." In 2007 Minneapolis, Minnesota, June 17-20, 2007. American Society of Agricultural and Biological Engineers, 2007. http://dx.doi.org/10.13031/2013.23303.

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Tibin, El Mubarak Musa, Najeeb Kaid Naseer Al-Shorgani, Nawal Noureldaim Abuelhassan, Aidil Abdul Hamid, Mohd Sahaid Kalil, and Wan Mohtar Wan Yusoff. "Optimization of CMCase production from sorghum straw by Aspergillus terreus SUK-1 under solid substrate fermentation using response surface methodology." In THE 2013 UKM FST POSTGRADUATE COLLOQUIUM: Proceedings of the Universiti Kebangsaan Malaysia, Faculty of Science and Technology 2013 Postgraduate Colloquium. AIP Publishing LLC, 2013. http://dx.doi.org/10.1063/1.4858652.

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Xiaorong Wu, Babitha Jampala, Adriana Robbins, et al. "Ethanol Fermentation Performance of Grain Sorghums with Modified Endosperm Matrices." In 2010 Pittsburgh, Pennsylvania, June 20 - June 23, 2010. American Society of Agricultural and Biological Engineers, 2010. http://dx.doi.org/10.13031/2013.30005.

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