|Zhan, X - KANSAS STATE UNIV|
|Wang, D - KANSAS STATE UNIV|
|Tuinstra, M - KANSAS STATE UNIV|
|Seib, P - KANSAS STATE UNIV|
|Sun, X - KANSAS STATE UNIV|
Submitted to: Industrial Crops and Products
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: July 26, 2003
Publication Date: July 26, 2003
Citation: Zhan, X., Wang, D., Tuinstra, M., Bean, S., Seib, P.A., Sun, X.S. 2003. Ethanol and lactic acid production as affected by sorghum genotype and location. Industrial Crops and Products. 18:245-455 Interpretive Summary: Sorghum is a drought resistant, low input cereal grain grown through the Central U.S. Most of the sorghum grown in the U.S. is currently used for animal feed. However, one potential new use for sorghum is to use it for bio-industrial products such as biodegradable plastics, ethanol, and lactic acid. Such uses make sorghum a valuable renewable resource. However, little research has been carried out on sorghum for such uses. This paper reports on preliminary evaluations of several sorghum varieties for ethanol and lactic acid production. This paper also examines the role of environment in contributing to ethanol and lactic acid yields. The chemical composition of the sorghum varieties tested along with the physical properties of the sorghum kernels (size, shape, hardness) were related to both ethanol and lactic acid yields. Such studies will help plant breeders select sorghum lines with enhanced quality for bio-industrial uses and help scientists in designing more efficient procedures for producing bio-industrial products from sorghum.
Technical Abstract: Environment, location, genotype, and other interactions have a significant influence on end-use quality characteristics of sorghum. The objective of this research was to study the effect of sorghum genotype and growth conditions on ethanol and lactic acid production. Eight sorghum varieties from two locations (total of 16 samples) were used to study the effects of sorghum genotype and location on ethanol and lactic acid fermentation. The results with a limited number of sorghum varieties and locations showed that both sorghum genotype and location had a significant effect on ethanol and lactic acid yields. Variation of 5% and 15% in ethanol and lactic acid yields was observed among 16 sorghum samples. The effect of location on fermentation process was as much as 5% and 10% in terms of ethanol and lactic acid yields, respectively. The effect of variety and location on ethanol and lactic acid production is strongly related to chemical composition and physical properties of sorghum varieties. Starch content had positive effect on ethanol and lactic acid yields, while protein content had a negative effect on final product yields.