Experimental Study on Bread Yeast Cultured in Sweet Sorghum Juice
doi: 10.11804/NuclPhysRev.25.02.204
- Received Date: 1900-01-01
- Rev Recd Date: 1900-01-01
- Publish Date: 2008-06-20
-
Key words:
- sweet sorghum juice /
- bread yeast /
- biomass
Abstract: As a substitute for food supplies, sweet sorghum juice with high grade has demonstrated outstanding advantage in fermentation. To obtain the optimized fermentation conditions, the growth, the biomass of bread yeast cultured in sweet sorghum juice and total residual sugar were investigated in the paper. The fermentation was performed and optimized in a 10—100 l bioreactor. The results show that the application of sweet sorghum juice in bread yeast production is very potential.
Citation: | WANG Ju-fang, MA liang, GAO feng, DONG Xi-cun, LI Wen-jian, XIAO Guo-qing. Experimental Study on Bread Yeast Cultured in Sweet Sorghum Juice[J]. Nuclear Physics Review, 2008, 25(2): 204-207. doi: 10.11804/NuclPhysRev.25.02.204 |