Start Date: Sep 15, 2010
End Date: Sep 14, 2013
Virginia Tech breeders will send new barley varieties to us for evaluation. Varieties containing high levels of starch, beta-glucan, and protein will be fermented to ethanol and the coproduct, DDGS. Varieties producing the highest ethanol yields and DDGS with highest protein will be selected as top candidates. Virginia Tech researchers will transform commercial ethanol yeasts with a 3-O-acetyltransferase (TRI101) enzyme, which catalyzes the acetylation of DON at the third carbon, reducing the toxicity of DON by two orders of magnitude. We will test the ability of these yeasts to detoxify DON during a series of small-scale ethanol fermentations using raw barley grain containing different levels of DON. We expect the enzyme to detoxify DON during simultaneous saccharification and fermentation. It is expected that the use of these transgenic yeasts during fermentation will add additional value by the production of barley DDGS with low DON levels. ERRC researchers will remove barley hulls using several different types of mills (pearling, roller milling, precision impact mill) to determine if removal of hull will result in barley kernels with lower DON levels.