Feed ingredient Co-Products of ethanol Fermentation from Corn
نویسندگان
چکیده
Introduction Processing conditions prior to or after fermentation of corn to ethanol can greatly influence the quantity, quality, and nutritional composition of co-products. Most of the increase in ethanol production in the U.S. is expected to come from dry grind corn plants. Because of the large expected increase in distillers’ dry grains with solubles (DDGS) production, processing modifications to the traditional dry grind plants (to recover nonfermentable fractions such as the germ, lipid, and fibrous portions) have and are being developed. As a result, DDGS with varied nutritional value are being produced.
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