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Effect of lime pretreatment of brown midrib sorghums
Tomoko Maehara1, Tomoyuki Takai, Hiroaki Ishihara
1Food Biotechnology Division, National Food Research Institute, Tsukuba, Ibaraki, Japan.
Bioscience, Biotechnology, and Biochemistry
|December 8, 2011
Abstract:
The effect of lime pretreatment of brown midrib sorghums on enzymatic saccharification was investigated. Under most of the pretreatment conditions, the saccharification yields of bmrs were higher than those of the normal counterparts. This result suggests that bmr is useful to reduce pretreatment costs, because the amount of lime necessary for the pretreatment of biomass can reduced by using bmr mutants.
