Selection of a yeast strain for sweet sorghum fermentation

Abstract

Seven natural and eight commercial yeast strains were tested for fermenting the high sugar content of sweet sorghum juice with a high yield of alcohol and a high pecentage utilization of the sugar within a ten day period. The sorghum juice pH was adjusted to range between 4 and 5. A comparison was made with and without an added nitrogen source. Fermentation temperatures were maintained at 27/sup 0/C. The American Type Culture Collection number 918, a Saccharomyces species fermented the sorghum juice at the 26 and 18 to 20 balling (brix). No yeast strain was found to ferment the 30 balling juice within a ten day period at 90% utilization.