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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(7): 659-665
DOI: https://doi.org/10.20546/ijcmas.2018.707.080


Standardization of Fermentation Parameters for Beer Production from Sweet Sorghum (Sorghum bicolour (L.) Moench) Grains
Seema Mesta, G.S. Geeta and M. Ashwini
AICRP on EAAI (Bioconversion Technology) University of Agricultural Sciences, Dharwad–580 005, India
*Corresponding author
Abstract:

Sweet sorghum is a rich source of starch content and can be diverted for beer production using efficient yeast strains and adopting few fermentation parameters. Five standard yeast strains were screened for their efficiency for beer production. The effect of inoculum level of yeast and fermentation period on pH, tannin content, alcohol content and residual reducing sugars were determined. Different yeast inoculum level (1%, 1.5% and 2%) were used for fermentation of wort and it was found that the alcohol content was maximum at 2 per cent inoculum level (3.33%) while the pH, tannin content and residual reducing sugars were lowest at this concentration. Among the different fermentation period (5 d, 7 d and 10 d), high alcohol content (4.40%) was recorded on the tenth day of fermentation. While the pH, tannin content and residual reducing sugars were least at the tenth day. From the experiment, it was found that the yeast strain Saccharomyces cerevisiae NCIM 3580 pitched into wort at a concentration of 2 per cent followed by a ten days fermentation period gave best results in beer production.


Keywords: Malting, Mashing, Hops, Fermentation, Alcohol
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How to cite this article:

Seema Mesta, G.S. Geeta and Ashwini, M. 2018. Standardization of Fermentation Parameters for Beer Production from Sweet Sorghum (Sorghum bicolour (L.) Moench) Grains.Int.J.Curr.Microbiol.App.Sci. 7(7): 659-665. doi: https://doi.org/10.20546/ijcmas.2018.707.080