ArticleAMB Express2025
Enhancing yeast alcohol production during red sorghum (Sorghum bicolor L. Moench) wort fermentation.
Article in AMB Express, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
2 citing papers in PubMed.
- Isolation, Fermentation, and Application of Probiotics Derived from Fermented Grains.Journal of agricultural and food chemistry · 2026Review
- Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The fermentation of sorghum wort is one of the fundamental steps that determine the quality of this beer. It is influenced by several parameters, among others: temperature, pH, sugar content, amino acid profile, phenolic compound content, and redox potential. Controlling these parameters will therefore make it possible to optimize the production of alcohol and the growth of the yeast during fermentation. The aim of this work is to show that the extraction of polyphenols, the main inhibitors of sorghum enzyme activity, prior to malting increases enzyme activity in the malt, thereby producing high levels of reducing sugars. This is reflected in the high alcohol content at the end of the fermentation process. Three parameters were considered in this work, namely: The polyphenol content in the grain (Discolored and non-discolored sorghum), temperature (12 and 25 °C) and fermentation time (in hours). The choice of fermentation temperature was made depending on the specific characteristics of the yeast used and taking into account the range used by artisan breweries producing sorghum beer in DR Congo. These breweries ferment their beers at room temperature. The results obtained give a better alcohol content of 7.53% for the E1T1 sample (Discolored sorghum, fermentation at 12 °C). The comparison of the results confirms that the extraction of the phenolic compounds before malting as well as the fermentation temperature had a significant effect on the production of alcohol and the growth of the yeast. The results of this work open the door to many other studies to provide to the industrial and artisanal brewers with scientific data that will allow them to better integrate red sorghum malt as raw material into brewing.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.