Abstract:

To the best of our knowledge, the application of phytase in non-cooked processing was first reported for the fermentation of sorghum to produce ethanol in this study. Results indicated that the addition of phytase in the non-cooked sorghum during fermentation could drive the fermentation rate, increase the ethanol production, reduce the formation of impurities, significantly decrease phytic acid content in distilled supernatant and lees, improve the nutritional protein value and decline the release of organic phosphorus.

Key words: sorghum, non-cooked fermentation, ethanol, phytase, GC-MS