Effect of the clarification pH of sorghum juice on the composition of essential nutrients for fermentation.

Abstract:

:The growing demand to replace fossil fuels with renewable alternatives has generated an urgent and imminent global need to find new non-fossil sources. Sweet sorghum is widely recognized as a highly promising biomass energy crop with the particular potential to complement sugarcane for ethanol production. Our aim in this study was to evaluate the influence of pH during the clarification process on the composition of essential nutrients in the sorghum juice and observe how this affects the efficiency of the ethanol fermentation process. We found that a higher pH directly affected residual concentrations of key nutrients (P, Ca, Zn and Mn) and consequently the efficiency of ethanol fermentation. In conclusion, we recommend a clarification procedure at pH 6-6.5 in order not to significantly affect nutritional parameters important for the yeast fermentation process.

journal_name

FEMS Microbiol Lett

authors

Durán MA,Dantur K,Ruiz RM,Romero ER,Zossi S,Gusils C

doi

10.1093/femsle/fny083

subject

Has Abstract

pub_date

2018-07-01 00:00:00

issue

13

eissn

0378-1097

issn

1574-6968

pii

4956522

journal_volume

365

pub_type

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