Probing Sweet Sorghum Juice To Produce Ethanol

Infiltration process was used to obtain sugar of sweet sorghum stalks, and juice ofsweet sorghum stalks was analysised and tested to ferment in this paper. The result showedthat the total sugar content was10.4g/100mL and total nitrogen content was0.88%in the14Bx sweet sorghum juice. Alcohol yield was39.2%as the juice was concentrated to20Bxto ferment, which was not idded any nutrients. while the ethanol yield was71.7%~81.5%as the juice was added ammonium sulfate, corn steep liquor and urea, and the highestalcohol yield was up to81.5%when the juice was added5g/L ammonium sulfate. Theoptimal ethanol fermentation technology was definited with Saccharomyces FFCC2167andsweet sorghum stalk juice, which concentrated sugar juice was22Bx, inoculum was10%,pH was3.8, added ammonium sulfate was5g/L, magnesium sulfate was15g/L, calciumchloride was5g/L, potassium dihydrogen phosphate was1.0g/L. After ferment for60h at30℃, the residual total sugar was0.30g/100mL and the ethanol yield was92.5%.Chemical preservatives can extend storage time of the sweet sorghum stalk juice. Thestorage effectiveness and fermentation influence of sweet sorghum stalk juice were differentas were added with bleaching powder, Chlorine Dioxide, and hydrogen peroxide. ChlorineDioxide as a preservative, could gain better sterilize effect on juice and hurt yeast weaklywith150ppm additive amount. The optimal fermentation technology was selected, and thefermentation broth pH changed from3.8down to3.16after ferment for60h, and its declineis in the range of normal yeast metabolism for acidogenic scope, which residual total sugarwas0.45g/100mL, ethanol yield was90.5%. The results indicated that chlorine dioxide waseffective and safe to be used to storage sweet sorghum juice.The strain species is the core of fermentation industry. The strain S. FFCC2167wasselected from20strains by the way of plate separation and domesticated cultivate underextreme environment.20Bx wort as fermentation medium, residual total sugar was0.76%after ferment96h, fermentating power was80.8%, alcohol tolerance was up to15%. S.FFCC2167could be self-agglutination and form carrier-free immobilization in thefermentation broth. Agglutination rapidly weakened through the optical density measure when thetemperature was higher than49℃and then was restored to25℃. Agglutination could notfully restore after temperature was above64℃. S. FFCC2167was sensitive to pH, andyeast agglutination would have a sharp decline as pH<3.0, but could restore itsagglutination after pH restore to3.5. While agglutination of yeast decline slowly as pH>6.0.The agglutination of S. FFCC2167was hardly affected from glucose and sucrose as wasinpacted weakly by maltose.