Improving the Value of Corn Proteins Via Reforming with Anaerobic Bacteria

The projected expansion of the corn processing industry over the next decade will likely result in severe oversupply conditions for the related animal feed co-product markets. Today, the proteins of processed corn are sold either into ruminant feed markets that place little value on amino acid profiles, or into poultry markets where the pigment content, rather than the amino acid profile, is the key factor for diet formulation. This proposal examines a novel concept for reforming the amino acids in corn by using non-gas forming anaerobic bacteria in a fermentation step that co-produces fuels and chemicals. The cell mass produced by the fermentation can be processed into a high protein concentrate suitable for use as an animal feed ingredient. Phase I will show that reforming the native proteins of corn in this manner will result in a more valuable feed co-product slate. This concept could also broaden the markets in which corn derived proteins compete, thereby reducing oversupply pressures induced by expansion of the industry.