Effect of aflatoxin B1 on dry-grind ethanol process

Ganti S. Murthy, Devon E. Townsend, Gavin L. Meerdink, Gerald L. Bargren, Mike E. Tumbleson, Vijay Singh

Research output: Contribution to journalArticlepeer-review


Aflatoxins, like all mycotoxins, are toxic fungal metabolites that can have adverse health effects on animals and human beings. Aflatoxins are a major concern for the dry-grind corn processing industry as it is believed that aflatoxins affect yeast and reduce its efficacy in producing ethanol. In the present study, aflatoxin B1 (100, 200, 350, or 775 ppb) was added to mycotoxin-free corn and laboratory-scale fermentations were conducted. No effect of aflatoxin B1 was observed on the fermentation rates or final ethanol concentrations. Mean ethanol concentration in the fermenter was 14.01-14.51% (v/v) at 60 hr for all the treatments. In the dry-grind ethanol process, 55% of aflatoxin B1 was detected in wet grains and 45% in thin stillage.

Original languageEnglish (US)
Pages (from-to)302-304
Number of pages3
JournalCereal Chemistry
Issue number3
StatePublished - May 2005

ASJC Scopus subject areas

  • Food Science
  • Organic Chemistry


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