Ethanol fermentations were conducted using both whole corn, and corn with 100% of the germ, and a portion (approximately 74%) of the fiber removed. Ethanol production increased 11% in the germ and fiber-removed corn vs the whole corn. The protein content of distiller's dried grains and solubles increased from 30 to 36%, and phosphate levels were 60% lower in corn with germ and fiber removed vs whole corn. Removal of germ and fiber prior to fermentation allows higher starch loading and results in increased ethanol production. The integration of germ and fiber removal in the dry-grind ethanol industry could increase capacity and add valuable coproducts, resulting in increased productivity and profits.