OPTIMIZATION OF SULFUR DIOXIDE AND LACTIC ACID STEEPING CONCENTRATIONS FOR WET-MILLING OF GRAIN SORGHUM

1997 ◽  
Vol 40 (6) ◽  
pp. 1643-1648 ◽  
Author(s):  
R. A. Buffo ◽  
C. L. Weller ◽  
A. M. Parkhurst
Keyword(s):  
Lactic Acid ◽  
Sulfur Dioxide ◽  
Grain Sorghum ◽  
Wet Milling

The extraction of lactic acid with sulfur dioxide

2005 ◽  
Vol 24 (2) ◽  
pp. 157-160 ◽  
Author(s):  
Yonghui Shi ◽  
Maohong Fan ◽  
Ming Xu ◽  
Robert C. Brown ◽  
J. van Leeuwen
Keyword(s):  
Lactic Acid ◽  
Sulfur Dioxide

Microorganisms Involved in the Spoilage of Fermented Fruit Juices

1982 ◽  
Vol 45 (9) ◽  
pp. 874-877 ◽  
Author(s):  
D. F. SPLITTSTOESSER
Keyword(s):  
Lactic Acid ◽  
Sulfur Dioxide ◽  
Lactic Acid Bacteria ◽  
Sorbic Acid ◽  
Fruit Juices ◽  
Nutrient Requirements ◽  
Tolerant Species ◽  
Control Procedures

Bottled wines, ciders and perries that contain sugar are susceptible to refermentation by yeasts and the growth of lactic acid bacteria. The yeasts are strongly fermentative strains, often species of Saccharomyces, while the lactics are acid and ethanol tolerant species that grow slowly and are fastidious in their nutrient requirements. Spoilage is manifested by gas, haze and various flavor changes. Control procedures include filtration, pasteurization and the use of the preservatives sulfur dioxide and sorbic acid.

Batch Steeping of Corn: Effects of Adding Lactic Acid and Sulfur Dioxide at Different Times on Starch Yields, Protein Contents, and Starch Pasting Properties

1999 ◽  
Vol 76 (5) ◽  
pp. 600-605 ◽  
Author(s):  
V. Singh ◽  
A. E. Haken ◽  
M. K. Dowd ◽  
Y. X. Niu ◽  
S. H. Zou ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Sulfur Dioxide ◽  
Pasting Properties

LACTIC ACID PRODUCTION USING EXTRUSION–COOKED GRAIN SORGHUM

2003 ◽  
Vol 46 (2) ◽  
Author(s):  
X. Zhan ◽  
D. Wang ◽  
X. S. Sun ◽  
S. Kim ◽  
D. Y. C. Fung
Keyword(s):  
Lactic Acid ◽  
Acid Production ◽  
Lactic Acid Production ◽  
Grain Sorghum

scholarly journals Fermentation characteristics and aerobic stability of grain sorghum (Sorghum bicolor) ensiled in Puerto Rico with various doses of commercial inoculum

1969 ◽  
Vol 83 (3-4) ◽  
pp. 135-151
Author(s):  
José L. Martínez ◽  
Abner A. Rodríguez ◽  
Federico Arias ◽  
Raúl Macchiavelli ◽  
Ernesto O. Riquelme
Keyword(s):  
Lactic Acid ◽  
Chemical Composition ◽  
Sorghum Bicolor ◽  
Acid Content ◽  
Grain Sorghum ◽  
Beneficial Effects ◽  
Aerobic Stability ◽  
Acid Producing Bacteria ◽  
Sorghum Silage ◽  
Additive Control

An experiment was conducted to evaluate the effectiveness of a commercial lactic acid-producing bacteria! inoculant (LAPBI) applied at 0, 1, and 2 times the recommended rate to improve the fermentation characteristics and aerobic stability of grain sorghum (Sorghum bicolor var Jupiter) ensiled in a tropical environment.The sorghum was harvested at 90 d of growth and chopped into 2.5-cm pieces. At ensiling, three treatments were imposed: no additive (control), and LAPBI applied at the recommended (5.477 cfu/g of fresh forage) or higher rate (5.788 cfu/g of fresh forage). Three silos per treatment were opened after 0, 2, 4, 7, 14, 28, and 56 d of fermentation, and silage was analyzed for pH, chemical composition and fermentation end-products. Addition of the LAPBI did not markedly influence the chemical composition of the silages at either rate. It did increase the acidity and acetic acid content during early stages of fermentation, and the lactic acid content at 56 d post-ensiling, but did not reduce the deterioration of silage after exposure to air. It is concluded that use of the LAPBI, applied at the recommended rate, partially improved the fermentation characteristics of the grain sorghum silage, but did not enhance its aerobic stability. Doubling the application did not produce beneficial effects.

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