Effects of sorghum varieties on microbial communities and volatile compounds in the fermentation of light-flavor Baijiu.
Tang J, Lin B, Shan Y, Ruan S, Jiang W, Li Q, Zhu L, Li R, Yang Q, Du H, Yang S, Sun Q, Chen S
Published: 8 July 2024
in Frontiers in microbiology
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The comprehensive analysis of sorghum cultivated in Poland for energy purposes: Separate hydrolysis and fermentation and simultaneous saccharification and fermentation methods and their impact on bioethanol effectiveness and volatile by-products from the grain and the energy potential of sorghum straw.
Szambelan K, Nowak J, Frankowski J, Szwengiel A, Jeleń H, Burczyk H
Published: 11 December 2017
in Bioresource technology
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