The Center for Sorghum Improvement (CSI) will host a virtual seminar by Dr. Ethan Triplett, Director of Crop Improvement for the United Sorghum Checkoff Program, National Sorghum Producers, on Tuesday, April 14 at 11:00 AM CT. His talk, titled “Translation,
SorghumBase invites the global sorghum research and breeding community to join an upcoming webinar taking place March 31st on the design and implementation of the Twist 100K genotyping array, a next-generation resource developed through broad community engagement and cutting-edge genomic approaches.
Cold Spring Harbor Laboratory is hosting the Single Cell & Spatial Transcriptomics Analysis course, June 25-July 13. This intensive two-week course trains students in state-of-the-art wet-lab methods for single-cell analysis and builds foundational skills in bioinformatic handling of single-cell data.
Field evaluation of a large sorghum diversity panel revealed heritable, environmentally responsive variation in NPQ capacity and kinetics, and integrative genomic analyses identified polygenic candidate loci—many linked to redox regulation, stress signaling, and photosynthetic control—that provide targets for improving photoprotection and photosynthetic efficiency in C4 crops.
Reproductive cold tolerance in sorghum is primarily associated with tight abscisic acid homeostasis—rather than gibberellin limitation or jasmonate induction—and appears to affect yield through mechanisms beyond pollen fertility, likely involving female reproductive processes.
Conserved gene regulatory networks underpin nitrogen metabolism across plants, with dynamic and species-specific rewiring in maize and sorghum during rapid nitrogen deprivation and recovery, revealing key transcriptional regulators that shape nitrogen use efficiency and sustainable crop productivity.
Understanding sorghum grain quality is essential for breeding, food innovation, and industrial applications. Traits such as protein, starch composition, oil content, tannins, and phenolic compounds directly influence nutritional value, processing behavior, and end use. However, traditional laboratory assays are slow,
Sorghum (Sorghum bicolor) has long played a central role in the production of fermented beverages across continents, from West African dolo and pito to Chinese baijiu and emerging gluten-free craft beers in the West. A wave of recent research is shedding light on how sorghum’s grain properties, microbial interactions during fermentation, and genetic diversity influence the quality and sustainability of these beverages.
In recent years, sorghum has gained increasing attention not just as a climate-resilient staple crop, but also as a source of high-value bioactive compounds with applications beyond the food and feed sectors. A growing body of research highlights the potential of sorghum storage proteins—particularly kafirins—as a sustainable source of antioxidant peptides and cosmeceutical ingredients.
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