Storage experiments with barley at different moisture contents

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Abstract
Storage experiments were conducted in specially constructed silos each containing 10 kg barley at different moisture contents under controlled conditions at 20°C. Barley at 12 and 14 % moisture stored satisfactorily without mould development during an experimental period of 30 weeks. At increasing moisture contents a good correlation was found between increases in mould growth, CO2 production and contents of reducing sugars, and decreases in non‐reducing sugars and in germinative capacity. At the higher moisture contents, temperature rise took place and the feeding quality to rats was impaired Among the storage moulds Aspergillus was the predominating genus at moisture contents up to about 18%, while Penicillium spp. were prevalent at higher moisture contents. At the highest moisture content(26%) Fusarium spp. also developed vigorously. After storage, the barley was steeped and sprouted in micromalting equipment; Fusarium and Aspergillus developed more vigorously than in the barley, particularly in green malt produced from barley with a high moisture content.