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Title:   Author  item
                                            Dien, Bruceitem
                                            Sarath, Gautamitem
                                            Pedersen, Jeffreyitem
                                            Funnell-Harris, Deannaitem
                                            Sattler, Scottitem
                                            Nichols, Nancy
  Submitted to: Biotechnology for Fuels and Chemicals Symposium Proceedings
                                    Publication Type: Abstract Only
                                    Publication Acceptance Date: 5/7/2008
                                    Publication  Date: 5/7/2008
                                    Citation: Dien, B.S., Sarath, G., Pedersen, J.F., Funnell-Harris, D.L., Sattler, S.E., Nichols, N.N. 2008. Evaluating low lignin mutants of forage sorghum for increased conversion efficiency to sugars and ethanol. Biotechnology for Fuels and Chemicals. p. 267.Interpretive Summary:
                                Technical Abstract: Reduced lignin near-isogenic lines of Atlas bmr-6, bmr-12, and bmr-6 bmr-12 forage sorghum (Sorghum biocolor (L.)) were evaluated as sources of biomass for conversion to sugars and ethanol.  These mutants have the advantage of reduced lignin contents and high biomass yields.  Field replicates of wild-type and multiple reduced lignin mutants were harvested whole and without grain, dried, and ground.  Representative biomass samples were evaluated for total carbohydrate, Klason lignin, and ash contents.  Lignin varied widely and total carbohydrates less so.  Samples were next treated with a low-severity dilute-acid pretreatment and the washed solids saccharified with commercial cellulase.  The relative amount of glucose released (63-90%) was found to be negatively correlated with lignin content and the correlation was 0.80.  Currently, the washed solids are being evaluated for differences in ethanol yields following simultaneous saccharification and fermentation with Saccharomyces cerevisiae.


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