Experimental Study on Bread Yeast Cultured in Sweet Sorghum Juice

WANG Ju-fang; MA liang; GAO feng; DONG Xi-cun; LI Wen-jian; XIAO Guo-qing

doi:10.11804/NuclPhysRev.25.02.204

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

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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

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