Physicochemical, nutritional, functional, microbiological and physical properties of fermented sorghum

This dataset indicates a summary of statistical analysis of the nutritional, functional and physical properties of fermented sorghum. The fermented sorghum was fermented spontaneously (SP), fermented by inoculation with yeast at 3 Log10 CFU/mL (IN3), 5 Log10 CFU/mL (IN5) and 7 Log10 CFU/mL (IN7). Samples were analysed at 0, 12, 24, 36, 48, 60 and 72 hours of fermentation. Cooked samples were analysed at 48 and 72 hours of fermentation.The tables show the nutritional and functional properties of fermented sorghum, and the figures show the graphs of the physicochemical and microbiological properties of the fermented sorghum. The figures also show the physical properties of the fermented sorghum through images generated from SEM and SDS-PAGE.

本数据集概述了对发酵高粱的营养、功能及物理特性的统计分析。发酵高粱采用自发发酵（SP）及接种酵母（接种量分别为3 Log10 CFU/mL（IN3）、5 Log10 CFU/mL（IN5）和7 Log10 CFU/mL（IN7））两种方式进行发酵。在发酵的0、12、24、36、48、60和72小时分别对样品进行检测。在发酵48小时和72小时时，对煮熟的样品进行检测。表格展示了发酵高粱的营养和功能特性，而图表则展示了发酵高粱的物化性质及微生物特性的图形。此外，图表还通过扫描电子显微镜（SEM）和聚丙烯酰胺凝胶电泳（SDS-PAGE）生成的图像展示了发酵高粱的物理特性。