Analysis of deactivation of Fusarium spores throughout fermentation in biogas plants

Publication Type

Contribution to conference

Authors

Frauz, B., Weinmann, U., Oechsner, H. and Drochner, W.

Year of publication

2005

Published in

Proceedings of 7th (8th) FAO/SREN-Workshop

Editor

FAO, JTI, FAL (Hrsg.)

Page (from - to)

8 S.

Conference name

The future of biogas for sustainable energy production in Europe.

Conference location

Uppsala/Sweden

Conference date

30.11.-02.12.2005

Keywords

Fusarium Spores, mycotoxin

The Commission Regulation (EC) No 856/2005 [1] sets maximum levels of pollutants in foodstuffs. Consequently Fusarium spores within cereals are problematic and to be inactivated in the given context. This inspires current research to create innovative routines of a save disposal. So one pioneering research approach at the University of Hohenheim is to investigate the prerequisites of a potential deactivation of Fusarium spores in a fermenting process. Subsequent a reduction of the contained mycotoxin (Deoxynivalenol) throughout the process is desired. The recent approach appears as an interdisciplinary task of the State Institute of Farm Machinery and Farm Structures with the Institute for Animal Nutrition, University of Hohenheim, under financial support of the German FNR ("Fachagentur Nachwachsende Rohstoffe"). First results showed a realistic potential of the contaminates deactivation, still attended by a suitable production of biogas in the course of the retention time at conditions of a fermentation process.