A MICROBIOLOGICAL EVALUATION OF BARLEY MALT PRODUCTION
Open Access
- 4 March 1988
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 94 (2) , 85-88
- https://doi.org/10.1002/j.2050-0416.1988.tb04562.x
Abstract
The development of the microflora of barley malt was examined by direct and dilution plating. At all stages of the malting process mesophilic bacteria predominated. Viable counts of bacteria on green malt were 85–600 times greater than on the original barley, but fell to less than one-half of the original level with kilning. Corresponding increases in yeast and, especially, mould counts during malting were smaller. The yeast-like mould Geotrichum candidum was prominent in green malt. Although counts of yeasts and most moulds were considerably reduced by kilning, Mucor spp. proliferated during kilning.Keywords
This publication has 8 references indexed in Scilit:
- QUANTIFICATION OF MOULD CONTAMINATION IN SULPHURED AND UNSULPHURED MALTJournal of the Institute of Brewing, 1983
- EVALUATION OF FUNGAL CONTAMINATIONS ON BARLEY AND MALTJournal of the Institute of Brewing, 1981
- STUDIES ON THE MYCOFLORA OF MALTJournal of the Institute of Brewing, 1976
- Ecology of microfungiThe Botanical Review, 1967
- Effects of Fusarium Isolates Applied During Malting on Properties of MaltProceedings. Annual meeting - American Society of Brewing Chemists, 1962
- Microflora of Barley Kernels1Applied Microbiology, 1962
- Microbial Patterns in Malt. Lactic Acid BacteriaProceedings. Annual meeting - American Society of Brewing Chemists, 1960