Chemical Composition of Sweet Sorghum Juice and its Comparative Potential of Different Fermentation Processes for Enhanced Ethanol Production

Author:

Yuvraj ,Kaur Ramandeep,Uppal S. K.,Sharma Poonam,Oberoi Harinder Singh

Publisher

Springer Science and Business Media LLC

Subject

Agronomy and Crop Science

Reference30 articles.

1. Almodares, A., and M.R. Hadi. 2009. Production of bioethanol from sweet sorghum: A review. African Journal of Agricultural Research 4: 772–780.

2. Belloch, C., S. Orlic, E. Barrio, and A. Querol. 2008. Fermentative stress adaptation of hybrids within the Saccharomyces sensu stricto complex. International Journal of Food Microbiology 122: 188–195.

3. Berthels, N.J., R.R.C. Otero, F.F. Bauer, J.M. Thevelein, and I.S. Pretorius. 2004. Discrepancy in glucose and fructose utilization during fermentation by Saccharomyces cerevisiae wine yeast. FEMS Yeast Research 4: 683–689.

4. Bhoyar, S., and R. Thakare. 2009. Ethanol recovery and biochemical studies of some elite sweet sorghum cultivars. Indian Journal of Agriculture Research 43(2): 139–143.

5. Caputi, A.J., M. Yeda, and T. Brown. 1968. Spectrophotometric determination of ethanol in wine. American Journal of Enology and Viticulture 19: 60.

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