Abstract
The fate and distribution of the fumonisins B1 (FB1) and B2 (FB2) were determined in products obtained from naturally contaminated corn used for ethanol fermentation and wet milling operations. Fumonisins are stable to the conditions used in ethanol fermentations and tend to concentrate in the distillers dried grain, a fraction generally used for animal feed. No toxin was found in the ethanol. Starch from wet milling of corn, naturally contaminated at 13.9 μg fumonisin B1/g, was free of detectable toxin. The other fractions contained fumonisins at the following levels: gluten (5.1–5.8 μgFB1/g, 4.7–4.9 μgFB2/g); fiber (2.7–5.7 μg FB1/g, 2.1–3.1 μg FB2/g); and germ(1.3–3.1 μg FB1/g, 0.7–1.6 μg FB2/g). The steep water and process water contained 22% of the recoverable fumonisins. A combination of analytical methodologies was required to determine fumonisins in the different products from the wet milling process.
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Bennett, G.A., Richard, J.L., Eckhoff, S.R. (1996). Distribution of Fumonisins in Food and Feed Products Prepared from Contaminated Corn. In: Jackson, L.S., DeVries, J.W., Bullerman, L.B. (eds) Fumonisins in Food. Advances in Experimental medicine and Biology, vol 392. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-1379-1_27
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