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Stability and Use of Sweet Sorghum Bagasse

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Abstract

With sweet sorghum production and subsequent accumulation of bagasse on the rise, it is important to look for novel uses for its by-products. Bagasse, the solid fibrous product left after sweet sorghum stalks are crushed to remove juice, is partially reapplied to the field to enhance subsequent crops. The majority of bagasse remains largely underutilized because more is produced than can be practically applied to fields. This study determined sweet sorghum bagasse chemical and microbiological properties for use as a fuel source. It was determined that sweet sorghum variety had no major effect on fuel value. Microbes have the potential to consume sugars and other beneficial compounds in bagasse, but our analysis of microbial counts showed that microorganisms did not reduce the fuel value of the bagasse tested. Sweet sorghum bagasse was also found to have favorable fuel value when compared to sugarcane bagasse, due to its lower ash and higher fixed carbon contents.

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Acknowledgements

The authors wish to thank Eric Petrie and staff at the USDA-ARS Sugarcane Research Unit’s Ardoyne Farm, Schriever, LA, USA; and Dr. Randy Powell, Steve Smith and Jared Lindley at Delta BioRenewables, Germantown, TN, USA. Mention of trade names or commercial products in this publication is solely for the purpose of providing specific information and does not imply recommendation or endorsement by the U.S. Department of Agriculture. USDA is an equal opportunity provider and employer.

Authors’ Contribution

All authors contributed to conception and design of the work, and data collection. M.W. and I.L. also analyzed and interpreted the data, and drafted and revised the manuscript.

Funding

This study was funded by the United States Department of Agriculture, Agricultural Research Service. No grants or other forms of outside funding were used.

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Authors and Affiliations

  1. USDA-ARS-SRRC, 1100 Robert E. Lee Blvd, New Orleans, LA, USA

    Maureen Wright, Isabel Lima & Renee Bigner

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  1. Maureen Wright
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Correspondence to Maureen Wright.

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Wright, M., Lima, I. & Bigner, R. Stability and Use of Sweet Sorghum Bagasse. Sugar Tech 19, 451–457 (2017). https://doi.org/10.1007/s12355-016-0503-5

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