Effect of some fermentation factors on the production of Baker’s yeast from sweet sorghum stalks juice
published by Aِl-Baath University
in 2017
in Food Sciences
and research's language is
العربية
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Abstract in English
The research aimed to study the possibility of using sweet sorghum
juice as a substrate to produce Baker’s yeast and optimizing the
temperature and agitation rate to obtain the highest biomass yield by
batch method in beaker flasks then in laboratory fermenter.
References used
ABU-ALJADAEL, R., A. Kh. Saleh and A. M. Fawaz. 2016. Optimization of bioethanol production using Stem Sugar Sorghum juice, AL-Baath Engineering Journal, 38 (34), 135-160
ALHAJTURKI, D. 2012. Morphological and Molecular Characterization of Introduced Sweet Sorghum and Sequencing of Sucrose synthase gene (SuSy2), Master thesis, Damascus University, Faculty of Agriculture, p 148
AL-KHAFAJI, M. Z. 2008. Microbial Biotechnology. Molecular Approaches, Institute of Genetic Engineering and Biotechnology for post graduate studies, University of Baghdad, p 761