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Predicting Stability of Distiller’s Wet Grains (DWG) with Color Analysis

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Abstract

Distiller’s wet grain (DWG) is one of the coproducts from the fuel ethanol industry. Although many studies have investigated the nutritional properties of DWG, little work has investigated the storability and shelf life for these feed products or how to measure these quantities. The objectives of this research were to measure the development of microorganisms and their respiration over time in freshly produced DWG and to determine if there was a quantitative relationship between these microbiological parameters and a more easily measured physical property, DWG color. The numbers of aerobic heterotrophic bacteria, molds and yeasts, and carbon dioxide generated by microbial respiration were measured at t = 0, 1, 2, 4, and 7 days as were Hunter color (L, a, b) values. All of the microbial parameters increased significantly over time (p < 0.05). Hunter L and a values appeared to change over time as well, but these differences became significant only at t = 7 days; at this time period, Hunter b changed significantly also. Hunter a and b values were negatively correlated with aerobic heterotroph numbers (r = −0.74 for Hunter a; r = −0.77 for Hunter b), yeast and mold counts (r = −0.78 for Hunter a; r = −0.81 for Hunter b), and CO2 production (r = −0.89 for Hunter a; r = −0.87 for Hunter b). Hunter L values had moderate positive correlations with the microbial parameters (r values ranged from 0.42 to 0.57). Using Hunter a and b color parameters as predictor variables, multiple linear and nonlinear regressions produced R 2 values of 0.751, 0.665, and 0.816 for aerobic heterotrophs, molds and yeasts, and CO2 generation, respectively. Additional research should quantify spoilage criteria, the relationship to palatability, and determine how best to use color changes as indicators of each.

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Acknowledgements

We thank the collaborating ethanol processing plant for access to their facility and for samples for our experiment. We gratefully acknowledge technical assistance from Jenna Carsrud, Vanessa Cheesbrough, Amy Christie, and Kendra Jensen. And, we thank Theron Cooper for many insightful discussions regarding distiller’s grains.

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Mention of a trade name, propriety product, or specific equipment does not constitute a guarantee or warranty by the United States Department of Agriculture and does not imply approval of a product to the exclusion of others that may be suitable.

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  1. USDA-ARS, North Central Agricultural Research Laboratory, 2923 Medary Ave., Brookings, SD, 57006, USA

    K. A. Rosentrater & R. M. Lehman

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  1. K. A. Rosentrater
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  2. R. M. Lehman
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Correspondence to K. A. Rosentrater.

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Rosentrater, K.A., Lehman, R.M. Predicting Stability of Distiller’s Wet Grains (DWG) with Color Analysis. Food Bioprocess Technol 3, 204–212 (2010). https://doi.org/10.1007/s11947-008-0090-x

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