US-Hungary Engineering Research on Processing of Sweet Sorghum for Value Added Products

这个美国-匈牙利的微生物学研究项目是由科罗拉多州立大学的罗伯特·P·腾格迪博士和詹姆斯·林登博士，以及帕农农业大学的雅诺斯·施密特博士和拉兹洛·尼斯特博士共同完成的。布达佩斯工业大学。该项目将结合匈牙利和美国研究小组的互补专业知识，开发一种新的甜高粱综合加工，用于酒精、蛋白质、青贮等附加值产品，和动物饲料。集成过程的关键是生物干预，酶辅助青贮(ENAC)，它可以改善青贮作物的耐贮性，用于全年加工，并通过逆流扩散实现更高的细胞含量回收率。研究工作将集中在提高醇胶处理的甜高粱中糖和蛋白质的萃取率，以及从萃取汁中分离蛋白质和糖。通过调整扩散过程的工程参数，研究人员希望控制enlac过程，以获得最大的糖和可溶蛋白质产量。结果应该会提高甜高粱作为一种作物的价值，为两国的农民和生物产业提供潜在的有利可图和可持续的经济活动。这一微生物学项目通过使美国和东欧的顶尖专家能够将互补的人才结合在一起，并在相互感兴趣和能力很强的领域汇集资源，从而实现了促进科学知识的计划目标。

This U.S.-Hungary research project in microbiology is between Drs. Robert P. Tengerdy and James Linden of Colorado State University and Drs. Janos Schmidt of the Pannon Agricultural University and Laszlo Nyeste of the Technical University of Budapest. This project will combine the complementary expertise of Hungarian and American research groups in developing a new integrated processing of sweet sorghum for value-added products such as alcohol, protein, silage, and animal feed. The key to the integrated process is a biological intervention, enzyme assisted ensiling (ENLAC), that improves the storability of the ensiled crop for year round processing and makes possible a higher cell content recovery by countercurrent diffusion. Research efforts will focus on improving the extractability of sugar and protein from ENLAC treated sweet sorghum and on separating proteins from sugar in the extracted juice. By adjusting the engineering parameters of the diffusion process, the researchers expect to control the ENLAC process for maximum sugar and soluable protein yields. Results should enhance the value of sweet sorghum as a crop, offering a potentially profitable and sustainable economic activity to farmers and bioindustries in both countries. This project in microbiology fulfills the program objective of advancing scientific knowledge by enabling leading experts in the United States and Eastern Europe to combine complementary talents and pool resources in areas of strong mutual interest and competence.