Alcoholic fermentation of sorghum without cooking
نویسندگان
چکیده
منابع مشابه
Alcoholic Fermentation without Yeast Cells*
Until now it has not been possible to separate fermenting activity from living yeast cells; the following describes a procedure that solves this problem. One thousand grams of brewer’s yeast1 that had been cleaned as a prerequisite for the preparation of compressed yeast, but to which no potato starch had been added, is carefully mixed with the same weight of quartz sand2 and 250 g Kieselguhr. ...
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1 Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Khartoum North, P.O. Box 32, Shambat, Sudan, m 2 Department of Applied Resources Chemistry, Faculty of Agriculture, Tottori University, Tottori 680-5883, Japan , 3 Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P. O. Box 2460, Riyadh 11451, Kin...
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The changes in lipid and fatty acid contents after soaking, cooking, germination and fermentation of three white sorghum varieties were studied to improve cereal quality. The results revealed that oil in raw sorghum varieties ranged from 3.58 to 3.91%, respectively and ‘Dorado’ represents the highest variety in oil content. As general trend after germination, oil content was decreased. Fatty ac...
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The participation of phosphoric acid in alcoholic fermentation and in the biological utilization of carbohydrates in general, is one of the most important discoveries made in connection with the study of these systems. Numerous attempts have been made to correlate this discovery with the many observations regarding the carbohydrate-phosphates which are formed in such biologic processes, but opi...
متن کاملFermentation and enzyme treatments for sorghum
Sorghum (Sorghum bicolor Moench) is the fifth most produced cereal worldwide. However, some varieties of this cereal contain antinutritional factors, such as tannins and phytate that may form stable complexes with proteins and minerals which decreases digestibility and nutritional value. The present study sought to diminish antinutritional tannins and phytate present in sorghum grains. Three di...
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ژورنال
عنوان ژورنال: Biotechnology and Bioengineering
سال: 1986
ISSN: 0006-3592,1097-0290
DOI: 10.1002/bit.260280725