Alcoholic fermentation of sorghum without cooking.
Sorghum was used as raw material for alcoholic fermentation without cooking. Two varieties of sorghum grown in Thailand, KU 439 and KU 257, contained 80.0 and 75.8% of total sugar. Optimum amount of sorghum for alcoholic fermentation should be between 30 and 35% (w/v) in the fermentation broth. In these conditions 13.0 and 12.6% (v/v) of alcohol could be obtained in 84 and 91.9% yield based on the theoretical value of the starch content from KU 439 and KU 257, respectively.
Department of Food Science and Technology, Faculty of Agriculture, Kyushu University, Hakozaki, Higashi-ku 812, Japan.
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Thammarutwasik
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Koba
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Ueda