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Distribution of Fusarium Molds and Fumonisins in Dry‐Milled Corn Fractions
Author(s) -
Katta S. K.,
Cagampang A. E.,
Jackson L. S.,
Bullerman L. B.
Publication year - 1997
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem.1997.74.6.858
Subject(s) - fusarium , fumonisin , food science , bran , chemistry , germ , mycotoxin , fumonisin b1 , fusarium proliferatum , horticulture , botany , biology , raw material , organic chemistry , microbiology and biotechnology
The distribution of Fusarium molds and fumonisins was determined in commercial and experimental dry‐milled corn fractions. Fusarium infection of the commercial whole corn samples ranged from 10 to 28%; F. moniliforme was the predominant species. Fusarium counts in corn fractions were <100 colony‐forming units (CFU)/g in flaking grits, <100 ‐ 6.4 × 10 4 CFU/g in bran, <100 − 1.6 × 10 4 CFU/g in germ, and <100 − 2.7 × 10 3 CFU/g in flour. Fumonisin concentrations were ≤0.1 μg/g in flaking grits, 0.2–1.1 μg/g in flour, 0.1–2.0 μg/g in germ, and 1.5–3.2 μg/g in bran. Yellow, blue, and white dent corns naturally contaminated with varying levels of fumonisins (25.4, 3.9, and 0.3 μg of fumonisin B 1 per gram) and Fusarium molds (3.9 × 10 6 , 8.0 × 10 5 , and 2.6 × 10 4 CFU/g) were experimentally dry milled with a horizontal drum degermer. Number 5 grits contained significantly lower Fusarium counts and fumonisin concentrations than the whole kernel corn. Fusarium counts and fumonisins increased as grit size decreased, and high Fusarium counts and fumonisin concentrations were found in germ, bran, and fines.