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Journal articles on the topic 'Fermentation of sorghum'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 February 2022

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1

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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3

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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6

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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7

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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8

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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9

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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10

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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11

Schons, Patrícia Fernanda, Vania Battestin, and Gabriela Alves Macedo. "Fermentation and enzyme treatments for sorghum." Brazilian Journal of Microbiology 43, no. 1 (2012): 89–97. http://dx.doi.org/10.1590/s1517-83822012000100010.

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12

Thammarutwasik, Paiboon, Yojiro Koba, and Seinosuke Ueda. "Alcoholic fermentation of sorghum without cooking." Biotechnology and Bioengineering 28, no. 7 (1986): 1122–25. http://dx.doi.org/10.1002/bit.260280725.

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13

du Preez, J. C., Fiona de Jong, P. J. Botes, and P. M. Lategan. "Fermentation alcohol from grain sorghum starch." Biomass 8, no. 2 (1985): 101–17. http://dx.doi.org/10.1016/0144-4565(85)90021-6.

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14

CORREIA, I. "Sorghum fermentation followed by spectroscopic techniques." Food Chemistry 90, no. 4 (2005): 853–59. http://dx.doi.org/10.1016/j.foodchem.2004.05.060.

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15

Pelpolage, Samanthi W., Atsushi Yoshida, Ryuji Nagata, et al. "Frozen Autoclaved Sorghum Enhanced Colonic Fermentation and Lower Visceral Fat Accumulation in Rats." Nutrients 12, no. 8 (2020): 2412. http://dx.doi.org/10.3390/nu12082412.

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As raw sorghum is not able to influence considerable colonic fermentation despite its higher resistant starch (RS) content, our study aimed to investigate the effects of frozen autoclaved sorghum on colonic fermentation. Fischer 344 rats were fed frozen cooked refined (S-Rf) and whole (S-Wh) sorghum diets and were compared against α-corn starch (CON) and high amylose starch (HAS) fed rats for zoometric parameters, cecal biochemical and microbiological parameters. Sorghum fed rats exhibited significantly lower feed intake and visceral adipose tissue mass compared to CON. Bacterial alpha diversi

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16

Munezero, Emmanuel, Samuel Imathiu, and Munyanganizi Bikoro. "Effects of Varying Grilled Sorghum Content on the Quality Parameters of Urwagwa, a Traditional Rwandese Banana-based Alcoholic Beverage." Journal of Food Research 7, no. 6 (2018): 70. http://dx.doi.org/10.5539/jfr.v7n6p70.

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An alcoholic beverage called Urwagwa is a common and popular traditional Rwandese drink that is produced from banana juice supplemented with coarsely ground grilled sorghum. Due to limited information on how different sorghum concentration affected the physico-chemical characteristics of this traditional beverage, a study was carried out to investigate how varying this ingredient influenced the quality of the final product. Different levels of grilled coarsely ground sorghum (0%, 2%, 5%, 7%, 10% and 15%) were mixed with banana juice and natural fermentation allowed to take place in six separat

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17

Hatamipour, Mohammad Sadegh, Abbas Almodares, Mohsen Ahi, Mohammad Ali Gorji, and Qazaleh Jahanshah. "Performance Evaluation of Sweet Sorghum Juice and Sugarcane Molasses for Ethanol Production." Polish Journal of Chemical Technology 17, no. 3 (2015): 13–18. http://dx.doi.org/10.1515/pjct-2015-0043.

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Abstract Sweet sorghum juice and traditional ethanol substrate i.e. sugarcane molasses were used for ethanol production in this work. At the end of the fermentation process, the sweet sorghum juice yielded more ethanol with higher ethanol concentration compared to sugarcane molasses in all experiments. The sweet sorghum juice had higher cell viability at high ethanol concentrations and minimum sugar concentration at the end of the fermentation process. The ethanol concentration and yield were 8.9% w/v and 0.45 g/g for sweet sorghum in 80 h and 6.5% w/v and 0.37 g/g for sugarcane molasses in 60

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18

Pecka-Kiełb, Ewa, Dorota Miśta, Bożena Króliczewska, et al. "Changes in the In Vitro Ruminal Fermentation of Diets for Dairy Cows Based on Selected Sorghum Cultivars Compared to Maize, Rye and Grass Silage." Agriculture 11, no. 6 (2021): 492. http://dx.doi.org/10.3390/agriculture11060492.

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An in vitro experiment was conducted to determine the impact of silage produced from selected varieties of sorghum on the microbial fermentation profile of cows’ ruminal fluid. To determine the main microbial fermentation products, ruminal fluid samples were obtained from Polish Holstein–Friesian cows. Serum bottles were filled with 80 mL of ruminal samples, and 1 g of one of the following substrates was added: corn silage (CS), grass silage (GS), rye silage (RS), sorghum silage (sweet) (SS1), sorghum silage (grain) (SS2) or sorghum silage (dual-purpose) (SS3). The serum bottles were flushed w

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19

Volodko, Oleksii I., Tetiana S. Ivanova, Ganna I. Kulichkova, Kostyantyn M. Lukashevych, Yaroslav B. Blume, and Sergii P. Tsygankov. "Fermentation of Sweet Sorghum Syrup Under Reduced Pressure for Bioethanol Production." Open Agriculture Journal 14, no. 1 (2020): 235–45. http://dx.doi.org/10.2174/1874331502014010235.

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Background: Production of bioethanol from sweet sorghum (Sorghum saccharatum) is a promising “green” energy source that can help to reduce energy dependence on petroleum products, to decrease greenhouse gas emissions, and fight environmental pollution. As an additional benefit, it can promote the exploitation of new uncultivated agricultural lands and favor establishing integrated agro-industrial energy independent enterprises. The alcoholic fermentation under reduced pressure may prevent the accumulation of high ethanol concentrations in the cultured broth and thus may create favorable condit

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20

Rustiaty, Banon. "Optimization of Hydrolysic Process of Sorgum Seed For Bioethanol Fermentation and Use of Health Components." Inovasi Pembangunan : Jurnal Kelitbangan 6, no. 02 (2018): 157–78. http://dx.doi.org/10.35450/jip.v6i02.95.

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Sorghum bicolor (Sorghum bicolor, L Moench) is very strong as a raw material for bioethanol industry. In various areas have emerged small bioethanol factories made from raw sorghum sapodilla. In order to optimally utilize sweet sorghum plant as raw material of bioethanol, besides the utilization of sorghum juice should also be attempted to use sweet sorghum seeds as raw material by efficient process method. In the hydrolysis of seeds still need assessment of pretreatment process because the process of starch hydrolysis inhibited by the matrix protein or protein body attached to the starch of s

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21

Wu, Xiaorong, Babitha Jampala, Adriana Robbins, et al. "Ethanol Fermentation Performance of Grain Sorghums (Sorghum bicolor) with Modified Endosperm Matrices." Journal of Agricultural and Food Chemistry 58, no. 17 (2010): 9556–62. http://dx.doi.org/10.1021/jf101555d.

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22

Onyango, C. A., S. O. Ochanda, M. A. Mwasaru, J. K. Ochieng, F. M. Mathooko, and J. N. Kinyuru. "Effects of Malting and Fermentation on Anti-Nutrient Reduction and Protein Digestibility of Red Sorghum, White Sorghum and Pearl Millet." Journal of Food Research 2, no. 1 (2013): 41. http://dx.doi.org/10.5539/jfr.v2n1p41.

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<p>Sorghum and millet and their products require specialized treatment in order to improve their nutritive value, organoleptic properties and shelf-life. They contain anti-nutrients which are the major phytochemicals which negatively affects their nutritive values. The phytochemicals of concern include tannins and phytates, which interfere with mineral absorption, palatability and protein digestibility. Malting and fermentation treatments were applied to reduce the anti-nutrients, improve protein digestibility, and acidity to increase the products shelf life. The effects of malting and f

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23

Kurniawan, Widhi, Syamsuddin Syamsuddin, Wa Laili Salid, and Purnaning Dhian Isnaini. "Evaluasi Kualitas, Karakteristik Fermentasi dan Kecernaan In Vitro Silase Campuran Sorgum Stay Green-Gliricidia sepium dengan Penambahan Berbagai Level Asam Laktat." Jurnal Agripet 19, no. 2 (2019): 99–106. http://dx.doi.org/10.17969/agripet.v19i2.14857.

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ABSTRAK. Silase gabungan rumput-leguminosa merupakan inovasi yang dapat diaplikasikan untuk menyediakan pakan dan bisa digunakan sepanjang tahun. Kandungan protein silase campuran tersebut dapat mencapai tingkat optimal sebagai pakan konsentrat hijau (green concentrate). Penelitian ini bertujuan untuk mengevaluasi kualitas, karakter fermentasi dan kecernaan in vitro silase campuran sorgum (Sorghum bicolor (L.) Moench) and gamal (Gliricidia sepium) dengan menambahkan dosis asam laktat yang berbeda. Silase dibuat dengan mencampur bahan penyusun yang terdiri dari sorgum dan daun gamal dengan perb

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Opatpatanakit, Y., RC Kellaway, IJ Lean, G. Annison, and A. Kirby. "Microbial fermentation of cereal grains in vitro." Australian Journal of Agricultural Research 45, no. 6 (1994): 1247. http://dx.doi.org/10.1071/ar9941247.

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The stoichiometry of fermentation was investigated in vitro with wheat and maize grains. Gas production proved to be an accurate index of VFA production and change in pH. Gas and total VFA production from wheat were strongly correlated with starch disappearance. On a stoichiometric basis, 66% of gas and 64% of VFAs produced from wheat were accounted for by starch fermentation. With maize only 18% of gas and 23% of VFAs produced were accounted for by starch disappearance. There were significant differences between grain species in rates of gas production (P < 0.001), being ranked in the orde

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Makanjuola, Oyenike, Darren Greetham, Xiaoyan Zou, and Chenyu Du. "The Development of a Sorghum Bran-Based Biorefining Process to Convert Sorghum Bran into Value Added Products." Foods 8, no. 8 (2019): 279. http://dx.doi.org/10.3390/foods8080279.

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Sorghum bran, a starch rich food processing waste, was investigated for the production of glucoamylase in submerged fungal fermentation using Aspergillus awamori. The fermentation parameters, such as cultivation time, substrate concentration, pH, temperature, nitrogen source, mineral source and the medium loading ratio were investigated. The glucoamylase activity was improved from 1.90 U/mL in an initial test, to 19.3 U/mL at 10% (w/v) substrate concentration, pH 6.0, medium loading ratio of 200 mL in 500 mL shaking flask, with the addition of 2.5 g/L yeast extract and essential minerals. Ferm

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Araújo, Gherman Garcia Leal de, Genilson Amaral Santos, Tadeu Vinhas Voltolini, et al. "Chemical composition and fermentative characteristics of old man saltbush silage supplemented with energy concentrates." Semina: Ciências Agrárias 39, no. 3 (2018): 1155. http://dx.doi.org/10.5433/1679-0359.2018v39n3p1155.

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The objective of this study was to evaluate the fermentation profile and chemical composition of old man saltbush (Atriplex nummularia Lindl.) silage supplemented with cassava (Manihot esculenta Crantz) scraps or grain sorghum (Sorghum bicolor) in the proportion of 10% based on natural matter. The experimental design was completely randomized, in a 3 x 7 factorial arrangement (3 treatments and 7 opening days), with three replications. The treatments consisted of three silages: old man saltbush silage, old man saltbush silage + cassava scrap, and old man saltbush silage + grain sorghum. The exp

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Roni, Kiagus A., Dorie Kartika, Hasyirullah Apriyadi, and Netty Herawati. "The Effect of Type and Concentration Yeast with Fermentation Time and Liquifaction Variations on the Bioethanol Concentration Resulted by Sorgum Seeds with Hydrolysis and Fermentation Processes." Journal of Computational and Theoretical Nanoscience 16, no. 12 (2019): 5228–32. http://dx.doi.org/10.1166/jctn.2019.8591.

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Sorghum is one of the plants that can be used as raw material for making bioethanol. Sorghum has seeds with a starch composition of 73.8%, which is potential as a raw material for making bioethanol. Sorghum starch can be converted into bioethanol through the hydrolysis process (the process of converting carbohydrates into glucose) which consists of liquefaction and saccharification processes and is followed by a fermentation process. The hydrolysis method is carried out enzymatically. In this study alpha amylase and gluco amylase enzymes were used with various types of yeast including Saccharo

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Ntsamo, Thierry Marcel Beumo, Bouba Adji Mohammadou, Alphonse Tegang Sokamte, Nicolas Yanou Njintang, and Leopold Ngoune Tatsadjieu. "Effect of Fermentation Using Lactobacillus plantarum A6 on the Physicochemical and Functional Properties of Precooked Sorghum bicolor and Voandzeia subterranea Blended Flour." International Journal of Food Science 2020 (December 9, 2020): 1–15. http://dx.doi.org/10.1155/2020/9234083.

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The present study is aimed at producing Sorghum bicolor and Voandzeia subterranea complementary instant flour. The precooked sorghum and Bambara groundnut flours were mixed at different proportions (0 : 100, 25 : 75, 50 : 50, 75 : 25, and 100 : 0), hydrated with sterile distilled water (1 : 3, w:v), and fermented for 72 h/37°C using Lactobacillus plantarum A6 at 105 CFU/g. During the fermentation, samples were withdrawn for pH, titrable acidity, and microbial analyses. After fermentation, color, particle size, water absorption capacity (WAC), solubility index, least gelling concentration (LGC)

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Taveira, José Henrique Da Silva, Kátia Aparecida De Pinho Costa, Millena De Moura Aquino, et al. "Fermentation Parameters and Quality of Sweet and Biomass Sorghum Silages With Doses of Vinasse." Journal of Agricultural Studies 8, no. 3 (2020): 678. http://dx.doi.org/10.5296/jas.v8i3.16823.

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The cultivation of sorghum for silage production has gained more space each year because of its satisfactory nutritional characteristics, resistance to water deficit and adaptability to various types of soil. Thus, the use of sorghum silage has been an alternative for periods of low forage production, providing quality food for ruminants. In this context, the objective was to evaluate the fermentation parameters and quality of sweet and biomass sorghum silages added with doses of vinasse. The experiment was a 2 x 5 factorial completely randomized design with three replications of two sorghum s

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Santos, Ana Paula Maia dos, Edson Mauro Santos, Juliana Silva de Oliveira, et al. "Effects of urea addition on the fermentation of sorghum (Sorghum bicolor) silage." African Journal of Range & Forage Science 35, no. 1 (2018): 55–62. http://dx.doi.org/10.2989/10220119.2018.1458751.

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Dey, Avijit, Shyam S. Paul, Akula V. Umakanth, Basrur V. Bhat, Puran C. Lailer, and Satbir S. Dahiya. "Nutritional potential, in vitro ruminal fermentation kinetics and methanogenesis of stover from newer cultivars of sorghum (Sorghum bicolor) in buffalo." Animal Production Science 60, no. 17 (2020): 1969. http://dx.doi.org/10.1071/an19150.

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Context In developing countries of south Asia and Africa, cereal crop residues provide important fodder resources for ruminants. Genetic improvement through plant breeding for high-quality crop residues as well as for grain yield is gaining in demand among mixed crop–livestock farmers. Aims The present study investigated the potential nutritional quality, in vitro ruminal fermentation kinetics, gas production, enzyme activities and methane production of stover of newly developed brown midrib cultivars of sorghum (Sorghum bicolor (L.) Moench) compared with other cultivars in buffalo (Bubalus bu

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Danmadami, Yabaya, Yahaya O, Abraham, Bobai M, and Orukotan A.A. "THE EFFICIENCY OF SACCAHROMYCES CEREVISIAE STRAIN ISOLATED FROM PALM WINE IN THE PRODUCTION OF BURUKUTU." International Journal of Research -GRANTHAALAYAH 5, no. 11 (2017): 70–85. http://dx.doi.org/10.29121/granthaalayah.v5.i11.2017.2330.

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Non-availability and relatively high cost of obtaining the most effective commercially alcoholic fermentative Saccharomyces cereviciae strain is a major constrain in development and sustaining local industrial fermentation process. This study determined the alcoholic fermentative efficiency of Saccharomyces cereviciae strains isolated from palm wine in the production of burukutu. Palm wine was collected from Kachia, a sub-urban area of Kaduna, Kaduna State, Nigeria. Isolation was carried out using Sabouroud dextrose agar. Identification and characterization of Saccharomyces cereviciae from pal

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Wang, Y., S. Chen, J. Liu, P. Lv, D. Cai, and G. Zhao. "Efficient production of coenzyme Q10 from acid hydrolysate of sweet sorghum juice by Rhodobacter sphaeroides." RSC Advances 9, no. 39 (2019): 22336–42. http://dx.doi.org/10.1039/c9ra03964c.

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An efficient coenzyme Q<sub>10</sub> production from sweet sorghum juice was achieved, and a high product yield (205.83 mg L<sup>−1</sup> sweet sorghum juice) was obtained under the optimized fed-batch fermentation.

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Liang, Huan, Jinghua Zhang, Guibo Liu, et al. "Effects of mixed modes on fermentation quality and In vitro gas dynamics of sorghum-sudangrass hybrid (Sorghum bicolor × S. sudanense) silage." Semina: Ciências Agrárias 39, no. 6 (2018): 2807. http://dx.doi.org/10.5433/1679-0359.2018v39n6p2807.

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Sorghum-sudangrass hybrid silage has poor fermentation characteristics owing to a high moisture content. Accordingly, a 3 × 4+1 factorial design was applied to investigate the effects of adding different types and amounts of hay (corn stalk, wheat straw, and alfalfa hay at 12.5 kg t-1, 25 kg t-1, 37.5 kg t-1, and 50 kg t-1) on the nutritive value, fermentation quality, 72 h dry matter digestibility, and gas dynamics in vitro to simulate the rumen fermentation of sorghum-sudangrass hybrid silage. Separated silage of sorghum-sudangrass hybrids had a high butyric acid content and a FLIEG’s scores

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Mascarenhas Santos, Maria do Socorro, and Margareth Batistote. "Renewable Sources and their Applications in Biotechnological Processes." Fronteiras: Journal of Social, Technological and Environmental Science 9, no. 2 (2020): 155–70. http://dx.doi.org/10.21664/2238-8869.2020v9i2.p155-170.

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Brazil has edaphoclimatic conditions to produce a diversity of crops with energetic potential. Thus, the study aims to correlate the technological parameters of biomasses suitable for fermentation, quantify metabolites produced by yeast FT-858, as well as assess the yield and fermentative efficiency for bioethanol production. It was performed studies of technological qualities of the biomasses and fermentative capacity test. For metabolites production, the yeast FT-858 was pre-grown in liquid medium (YPD 2%), recovered and inoculated in the substrates, and aliquots were collected for analysis

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Su, Changsheng, Li Qi, Di Cai, et al. "Integrated ethanol fermentation and acetone-butanol-ethanol fermentation using sweet sorghum bagasse." Renewable Energy 162 (December 2020): 1125–31. http://dx.doi.org/10.1016/j.renene.2020.07.119.

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Adebo, Oluwafemi, Eugenie Kayitesi, and Patrick Njobeh. "Reduction of Mycotoxins during Fermentation of Whole Grain Sorghum to Whole Grain Ting (a Southern African Food)." Toxins 11, no. 3 (2019): 180. http://dx.doi.org/10.3390/toxins11030180.

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Mycotoxins are fungal secondary metabolites that pose health risks to exposed individuals, requiring necessary measures to reduce them. Using liquid chromatography-tandem mass spectrometry (LC-MS/MS), mycotoxins were quantified in whole grain sorghum and ting subsequently derived from two sorghum varieties (high and low tannin). The whole grain (WG) ting samples were obtained by fermenting sorghum with Lactobacillus fermentum strains (FUA 3165 and FUA 3321). Naturally (spontaneously) fermented WG-ting under the same conditions were equally analysed. Among the mycotoxins investigated, fumonisin

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Ashley, Danielle, Daya Marasini, Cindi Brownmiller, Jung Lee, Franck Carbonero, and Sun-Ok Lee. "Impact of Grain Sorghum Polyphenols on Microbiota of Normal Weight and Overweight/Obese Subjects during In Vitro Fecal Fermentation." Nutrients 11, no. 2 (2019): 217. http://dx.doi.org/10.3390/nu11020217.

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The human gut microbiota is considered as a crucial mediator between diet and gut homeostasis and body weight. The unique polyphenolic profile of sorghum bran may promote gastrointestinal health by modulating the microbiota. This study evaluated gut microbiota and modulation of short-chain fatty acids (SCFA) by sorghum bran polyphenols in in vitro batch fermentation derived from normal weight (NW, n = 11) and overweight/obese (OO, n = 11) subjects’ fecal samples. Six separate treatments were applied on each batch fermentation: negative control (NC), fructooligosaccharides (FOS), black sorghum

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Alhaag, Hager, Xianjun Yuan, Azizza Mala, Junfeng Bai, and Tao Shao. "Fermentation Characteristics of Lactobacillus Plantarum and Pediococcus Species Isolated from Sweet Sorghum Silage and Their Application as Silage Inoculants." Applied Sciences 9, no. 6 (2019): 1247. http://dx.doi.org/10.3390/app9061247.

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This study aims to evaluate the fermentation characteristics of Lactobacillus plantarum and Pediococcus spp isolated from sweet sorghum silage to enhance the fermentation quality of Napier grass and sweet sorghum silage. Based on molecular 16S ribosomal ribonucleic identification the isolated strains were phylogenetically related to Lactobacillus plantarum (HY1), Pediococcus acidilactici (HY2) and Pediococcus claussenii (HY3). Strains HY1, HY2 and HY3 and commercial bacteria Lactobacillus plantarum, Ecosyl; (MTD\1( were ensiled with sweet sorghum and Napier grass and the non-inoculated grasses

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Wang, Ju Fang, Liang Ma, Dong Lu, Xi Cun Dong, and Wen Jian Li. "A Potential Substitute of Fermentation Material in Gansu Province." Advanced Materials Research 616-618 (December 2012): 1416–20. http://dx.doi.org/10.4028/www.scientific.net/amr.616-618.1416.

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Sweet sorghum has the advantage to grow on saline-alkaline barren land, and is very suitable to plant in Gansu province for different uses such as feedingstuff and fermentation material. However, in the previous test, it was found that the biomass of Saccharomyces cerevisiae using sweet sorghum juice produced in Gansu province was as low as 8.5 g/l and could not meet the needs of mass production of yeast and ethanol. To attain high biomass, the optimal culture conditions were investigated. It was found that the proper culture time, temperature, pH and sugar content for yeast growth in sweet so

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Chang, Zhen, Di Cai, Chengyu Wang, et al. "Sweet sorghum bagasse as an immobilized carrier for ABE fermentation by using Clostridium acetobutylicum ABE 1201." RSC Adv. 4, no. 42 (2014): 21819–25. http://dx.doi.org/10.1039/c4ra00187g.

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KUO, HSIAO TING, PO HUA WU, HUI HSUAN CHUNG, CHI MING JIANG, and MING CHANG WU. "KOJI FERMENTATION IMPROVE THE PROTEIN DIGESTIBILITY OF SORGHUM." Journal of Food Processing and Preservation 37, no. 5 (2012): 419–23. http://dx.doi.org/10.1111/j.1745-4549.2011.00666.x.

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Kargi, Fikret, James A. Curme, and John J. Sheehan. "Solid-state fermentation of sweet sorghum to ethanol." Biotechnology and Bioengineering 27, no. 1 (1985): 34–40. http://dx.doi.org/10.1002/bit.260270106.

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Bryan, William L. "Solid-state fermentation of sugars in sweet sorghum." Enzyme and Microbial Technology 12, no. 6 (1990): 437–42. http://dx.doi.org/10.1016/0141-0229(90)90054-t.

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Xie, Yixiao, Jingui Guo, Wenqi Li, Zhe Wu, and Zhu Yu. "Effects of Ferulic Acid Esterase-Producing Lactic Acid Bacteria and Storage Temperature on the Fermentation Quality, In Vitro Digestibility and Phenolic Acid Extraction Yields of Sorghum (Sorghum bicolor L.) Silage." Microorganisms 9, no. 1 (2021): 114. http://dx.doi.org/10.3390/microorganisms9010114.

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Two lactic acid bacteria (LAB) strains with different ferulic acid esterase (FAE) activities were isolated: Lactobacillus farciminis (LF18) and Lactobacillus plantarum (LP23). The effects of these strains on the fermentation quality, in vitro digestibility and phenolic acid extraction yields of sorghum (Sorghum bicolor L.) silage were studied at 20, 30 and 40 °C. Sorghum was ensiled with no additive (control), LF18 or LP23 for 45 days. At 40 °C, the lactic acid content decreased, whereas the ammonia nitrogen (NH3-N) content significantly increased (p < 0.05). At all three temperatures, the

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AFIFY, Abd El-Moneim M. R., Hossam Saad EL-BELTAGI, Samiha M. ABD EL-SALAM, and Azza A. OMRAN. "Effect of Soaking, Cooking, Germination and Fermentation Processing on Physical Properties and Sensory Evaluation of Sorghum Biscuits." Notulae Scientia Biologicae 7, no. 1 (2015): 129–35. http://dx.doi.org/10.15835/nsb719428.

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Three white sorghum varieties (named ‘Dorado’,‘Shandaweel-6’ and ‘Giza-15’) were investigated for grain characteristics and processed whole meal flour (via soaking, cooked, germinated and fermented sorghum). ‘Giza-15’ variety was the highest one in 1,000 kernel weight and hectolitre, followed by ‘Dorado’ and ‘Shandaweel-6’ that were significant lower. Sorghum varieties were non-significant different in L scales. ‘Giza-15’ was the highest variety in a and b scales. Sorghum varieties were significant different in c scales and non-significant different in h scales. Shandaweel-6 recorded the highe

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Amanzougarene, Z., S. Yuste, C. Castrillo, and M. Fondevila. "In vitro acidification potential and fermentation pattern of cereal grains incubated with inoculum of animals given forage or concentrate-based diets." Animal Production Science 58, no. 12 (2018): 2300. http://dx.doi.org/10.1071/an16425.

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This work aimed to study the acidification and fermentation pattern of maize (M1, M2, M3), barley (B1, B2, B3) and sorghum (S1, S2, S3) varieties depending on the rumen environment (inoculum from forage or concentrate diets, FI or CI), in 10 h incubation series with a low buffered medium. With CI, gas volume from barley was similar to maize (P > 0.05) except at 4 and 6 h, when M2 and M1 were lower. Barley or maize varieties did not differ in gas production (P > 0.05). After 10 h, barley and maize produced on average 82.5 and 73.0 mL/g organic matter (OM), whereas S1, S2 and S3 rendered 6

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Zhou, Guang Qi, Dong Mei Qi, Yin Guo, Xue Liang Zhang, and Jing Xian Zhai. "New Production Method of Ethanol with Sweet Sorghum." Advanced Materials Research 347-353 (October 2011): 1055–59. http://dx.doi.org/10.4028/www.scientific.net/amr.347-353.1055.

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This paper is about fermentation production of ethanol using sweet sorghum stalks as raw material. Content: The soluble part and insoluble part of sweet sorghum stalks are treated separately then ferment by the self-immobilized yeast after adding the nutrient salts. Results: after first squeezing of the stem, the sap is obtained. The slag is treated with acid, alkali and ultrasonic, then hydrolyzed by the Trichoderma viride L21 fermentation broth or directly by cellulase, and the total yield of reducing sugar is 73.22%. The power of ultrasonic is 60w and opens for 1s intervals 6s in total 20mi

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Zhang, Huan, Jingli Zhou, Fanfan Lang, Yu Zheng, and Fusheng Chen. "Highland Barley Replaces Sorghum as Raw Material to Make Shanxi Aged Vinegar." Applied Sciences 11, no. 13 (2021): 6039. http://dx.doi.org/10.3390/app11136039.

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Highland barley (HB, Hordeum vulgare L. var. nudum Hook. f.), also known as naked or hulless barley, is a kind of cereal crop growing at high altitudes (4200–4500 m) around the world. In this study, HB vinegar (HBV) was prepared, using Tibetan HB as the main raw material, according to the process of Shanxi aged vinegar (SAV), a famous vinegar in China, in which sorghum is usually used as the main raw material. The related main compounds, such as alcohol and acetic acid, in the alcohol and acetic acid fermentation processes were monitored and analyzed, respectively. The flavor components in the

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Saka, A. A., O. S. Sowande, R. K. Adekunjo, et al. "Processing methods of malted sorghum sprout impacts on the nutritive values." Nigerian Journal of Animal Production 44, no. 5 (2020): 154–61. http://dx.doi.org/10.51791/njap.v44i5.1537.

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The separated roots and shoots left after malt extraction from the young sorghum seedlings are collectively called Sorghum sprout and being regarded a waste. The study was designed to investigate the effect of different processing methods on the nutritive value of malted sorghum sprout (MSP). TheMSP was divided into three parts: raw (RMSP), alkaline (wood ash) treated (AMSP) and fermented (FMSP). The proximate composition, fibre fraction and the mineral contents were determined and all data obtained were subjected to one way analysis of variance. Results revealed that the proximate and fibre f

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