Possibilities and Prospects Regarding Ethanol Production from Saccharin Sorghum [Sorghum bicolor (L.) Moench]

Macedo, Anne Alves; Medeiros, Raizza Gomes; Silvério, Tatiane Aparecida Barroso; Nelson, David Lee; Oliveira, Daniela Cristina Souza; Reis, Arlete Barbosa dos

doi:10.1007/s42452-020-03912-7

Cited by 3 publications

(1 citation statement)

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“…A crop similar to sugarcane that has been attracting interest for the production of ethanol is sweet sorghum [Sorghum bicolor (L.) Moench], which is being recognized as a versatile energy crop to be used in the production of ethanol, as it has a high biomass productivity with a low production cost. It is a tolerant crop to water stress that can be cultivated in different soils and provides grains and stems, that can be used in different production processes [8]. Sweet sorghum is easy to grow, planted by seeds and with the possibility of obtaining multiple crops per year [9], which can collaborate to expand the production capacity of processing units and provide greater flexibility to the harvest.…”

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The Use of UV-vis Spectroscopy Technique for Investigation of Organic Compounds in Saccharine Substrates

Santos¹,

Batistote²,

Cardoso³

2022

Orbital: Electron. J. Chem.

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Sugar substrates are rich in organic compounds. However, its concentration may vary depending on the culture. Thus, the objective of this work was to evaluate the composition of sugarcane and sorghum juices using the UV-vis technique. An evaluation of the composition of the substrates was carried out and a pre-inoculum with YPSAC 5% medium, where 0.10 grams of FT858 yeast was inoculated and kept incubated at 30°C for 24h at 250rpm. The cells were recovered by centrifugation, resulting in a concentration of 10 mg mL-1 of wet mass that was inoculated into 50 mL of the previously prepared fermentation medium with a concentration of 22°Brix and pH 5.0. Aliquots were taken for evaluation of molecular absorption spectra using a spectrophotometer (Global Trade Technology). These substrates are composed of water and fermentable sugars. The evaluation of the molecular absorption spectra showed a difference in the profile of the substrates as well as in the subsequent hours of fermentation, with a decrease in the intensity of the peaks being observed that may be related to the absorption of nutrients by the yeast. vis shows promise for this type of analysis.

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confidence: 99%