Preservation of potential fermentables in sweet sorghum by ensiling

Linden, J.C. and Henk, L.L. and Murphy, V.G. and Smith, D.H. and Gabrielsen, B.C. and Tengerdy, R.P. and Czako, L. (1987) Preservation of potential fermentables in sweet sorghum by ensiling. Biotechnology and Bioengineering, 30 (7). pp. 860-867.

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Pressed and wilted samples of Sorghum bicolor cv. Rio were ensiled for periods of up to 155 days. Silage pH levels declined to 3.9-4.0 within a few days. A kinetic study of the biochemical changes which occurred during ensiling showed that total sugar content in wilted sorghum silage was 250-300 g/kg DM compared with 100 g/kg DM for pressed silage. The acidic environment produced by ensiling also served as a pretreatment for enhancing the enzymatic hydrolysis of the lignocellulosic component of S. bicolor. The reducing sugar yield from enzymatic hydrolysis of pressed silage increased from 137 g at the start of ensiling to 232 g/kg DM one month after inoculation. The corresponding increase for wilted silage was from 101 to 164 g/kg DM. Both Saccharomyces uvarum and Clostridium acetobutylicum were able to ferment a medium constituted from pressed S. bicolor juice and the solution resulting from enzymatic hydrolysis of S. bicolor silage

Item Type: Article
Author Affiliation: Department of Agricultural and Chemical Engineering, Colorado State Univ., Fort Collins, CO 80523, USA.
Subjects: Postharvest Management
Crop Improvement
Divisions: Sorghum
Depositing User: Mr B Krishnamurthy
Date Deposited: 02 Jun 2012 09:10
Last Modified: 02 Jun 2012 09:10
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