The effect of enzyme supplementation on the fermentation process of sweet sorghum
1996
Schmidt, J. | Sipocz, J. | Kaszas, I. (Pannon Agrartudomanyi Egy. Mezogazdasagtudomanyi Kar Takarmanyozastani Tanszek, Mosonmagyarovar (Hungary)) | Tengerdy, R.P. (Colorado State Univ. Department of Microbiology College of Veterinary Medicine and Biomedical Sci. Fort Collins, Colorado (USA))
Due to their high sugar content, the new sugar type Sorghum hybrids are suitable for the production of alcohol from their fermentable sugar content. In the experiments the authors fermented sorghum with cell wall decomposing enzymes and studied the possibilities of breaking down the amount of fermentable carbohydrate from the crude fiber content of sorghum that is equivalent to the amount used for fermentation. The enzyme preparations used in the experiment were the following ones: Clampzyme, Viscozyme, Cornzyme and Celluclast. As a result of an enzyme supplementation of 0.075 the crude protein content of the sorghum was reduced by 20. The preparations Cornzyme and Celluclast turned out to be the best fibers decomposers. The reducing sugar increment in the average of the enzyme preparations studied was 58 g in 1 kg of sweet sorghum dry matter. Until the 15th day of the fermentation with 0.075 enzyme supplementation the decrease in the reducing sugar content could be reduced to 20 compared to the green sweet sorghum. On the 60th day of fermentation, the sugar content was 2.24 times higher in the silage prepared with enzyme supplementation than in the control treatment. The enzyme supplementation improved the quality of the silage as well. The improved quality in the treated silage was displayed by the higher lactic acid content, lower pH value and reduced alcohol content
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