Cereal Chem 54:705 - 712.  |  VIEW ARTICLE
Destruction of Aflatoxins During Fermentation and By-Product Isolation from Artificially Contaminated Grains.

R. Dam, S. W. Tam, and L. D. Satterlee. Copyright 1977 by the American Association of Cereal Chemists, Inc. 

Aflatoxins B1, B2, G1, and G2 were added to corn, wheat, and corn-milo fermentation mixtures at levels of 1000 micrograms each per 100 g grain mixture. The degree to which aflatoxins would persist during fermentation, isolation of distiller's protein concentrate, and by-products such as residue, syrup, and whey were then determined. The data indicated a loss after fermentation of slightly greater than 60%. Further process treatments involved in the isolation of distiller's protein concentrate led to a destruction of total aflatoxins in excess of 90%.