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Article Navigation >  Nuclear Physics Review  > 2008  >  25(2): 204-207

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
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
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Experimental Study on Bread Yeast Cultured in Sweet Sorghum Juice

doi: 10.11804/NuclPhysRev.25.02.204

  • 1 Institute of Modern Physics, Chinese Academy of Sciences, Lanzhou 730000, China;2 Biotechnology Limited Company of Tiantian, Baiyin 730400, Gansu, China

  • Received Date: 1900-01-01
  • Rev Recd Date: 1900-01-01
  • Publish Date: 2008-06-20
  • 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 biomass 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 bioreactor. The results show that the application of sweet sorghum juice in bread yeast production is very potential.
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Experimental Study on Bread Yeast Cultured in Sweet Sorghum Juice

doi: 10.11804/NuclPhysRev.25.02.204
  • 1 Institute of Modern Physics, Chinese Academy of Sciences, Lanzhou 730000, China;2 Biotechnology Limited Company of Tiantian, Baiyin 730400, Gansu, China
  • Received Date: 1900-01-01
  • Rev Recd Date: 1900-01-01
  • Publish Date: 2008-06-20

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 biomass 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 bioreactor. The results show that the application of sweet sorghum juice in bread yeast production is very potential.

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
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
shu

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