Solid‐state fermentation of sweet sorghum to ethanol

descriptionPublicationkeyboard_double_arrow_right Article 01 Jan 1985 English Publisher:WileyJournal:Biotechnology and Bioengineering, volume 27, pages 34-40 (issn: 0006-3592, eissn: 1097-0290,

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Authors: F, Kargi; J A, Curme; J J, Sheehan;

doi: 10.1002/bit.260270106

pmid: 18553574

Solid‐state fermentation of sweet sorghum to ethanol

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Abstract

AbstractSolid‐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 × 108 cells/g raw sorghum, and 70% moisture level, respectively.

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