Please use this identifier to cite or link to this item: http://nopr.niscair.res.in/handle/123456789/26846
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dc.contributor.authorPrasad, Shiv-
dc.contributor.authorJoshi, H C-
dc.contributor.authorLata-
dc.contributor.authorKaushik, R-
dc.date.accessioned2014-02-25T07:31:27Z-
dc.date.available2014-02-25T07:31:27Z-
dc.date.issued2006-12-
dc.identifier.issn0975-2412 (Online); 0771-7706 (Print)-
dc.identifier.urihttp://hdl.handle.net/123456789/26846-
dc.description181-185en_US
dc.description.abstractEnhancement of ethanol production by optimization of fermentation process was done by yeast strain Saccharomyces cerevisiae NCIM 3186. Optimal fermentation strategy for Sorghum juice fermentation process was found to be the best with maximum ethanol yield coefficient and fermentation efficiency for enhancement of ethanol production with the condition of pH 5.0, temperature 30°C, inoculum rate 10% and ammonium sulphate supplementation of 0.03%. Maximum ethanol production potential of Sorghum PCH 109 cultivar juices were estimated based on optimal fermentation strategy for Sorghum juice fermentation process, and ethanol yield was obtained up to 3332 L/ha from two cutting. This optimal fermentation process strategy could be used for enhancement of ethanol production from Sweet Sorghum juice as source of renewable energy.en_US
dc.language.isoen_USen_US
dc.publisherNISCAIR-CSIR, Indiaen_US
dc.rights CC Attribution-Noncommercial-No Derivative Works 2.5 Indiaen_US
dc.sourceBVAAP Vol.14(2) [December 2006]en_US
dc.titleEnhancement of ethanol production by optimization of fermentation process from Sweet Sorghum juiceen_US
dc.typeArticleen_US
Appears in Collections:BVAAP Vol.14(2) [December 2006]

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