DOI: 10.1094/CC-82-0187 |  VIEW ARTICLE

Comparison of Modified Dry-Grind Corn Processes for Fermentation Characteristics and DDGS Composition.

Vijay Singh (1,2), David B. Johnston (3), Kalpana Naidu (1), Kent D. Rausch (1), Ronald L. Belyea (4), and M. E. Tumbleson (1). (1) Department of Agricultural and Biological Engineering, University of Illinois, 360G, AESB, 1304 West Pennsylvania Avenue, Urbana, IL 61801. (2) Corresponding author. Phone: 217-333-9510. Fax: 217-244-0323. E-mail: <vsingh@uiuc.edu> (3) U.S. Department of Agriculture, Eastern Regional Research Center, Agricultural Research Service, 600 E. Mermaid Lane, Wyndmoor, PA 19038. Names are necessary to report factually on available data; however, the USDA neither guarantees nor warrants the standard of the product, and the use of the name by the USDA implies no approval of the product to the exclusion of others that may also be suitable. (4) Animal Science Department, University of Missouri, Columbia, MO 65211. Cereal Chem. 82(2):187-190. Accepted December 3, 2004. Copyright 2005 American Association of Cereal Chemists, Inc.

Three different modified dry-grind corn processes, quick germ (QG), quick germ and quick fiber (QGQF), and enzymatic milling (E-Mill) were compared with the conventional dry-grind corn process for fermentation characteristics and distillers dried grains with solubles (DDGS) composition. Significant effects were observed on fermentation characteristics and DDGS composition with these modified dry-grind processes. The QG, QGQF, and E-Mill processes increased ethanol concentration by 8–27% relative to the conventional dry-grind process. These process modifications reduced the fiber content of DDGS from 11 to 2% and increased the protein content of DDGS from 28 to 58%.