The microorganism used in this study was Saccharomyces cerevisiae
MAK2 which was kindly provided by Prof. Seraphim
Papanikolaou, Department of Food Science & Technology,
Agricultural University of Athens. The microorganism was
conserved in PDA medium at 4 C 1 C (39 kg m3 potato
dextrose agar and 2 kgm3 yeast extract). In order to maintain
the viability of the strain, the microorganism was subcultured
before each experiment.
Sweet sorghum (Sorghum bicolor {L.} Moench) cultivar Keller
usedwaskindly providedby Prof. George Skarakis,Department
of Crop Science, Agricultural University of Athens. Sweet sorghum
was cultivated on May 2010 and collected and harvested
on October after the hard dough stage, from Kopaida plain (N
38 260 0300, E 23 030 3400), which is located in the Voiotia region of
Central Greece and covers an area of about 18 thousand hectares
of arable land, that is a small percentage of 0.7% of the total