EVALUATION OF FUNGAL CONTAMINATIONS ON BARLEY AND MALT
Open Access
- 8 July 1981
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 87 (4) , 248-251
- https://doi.org/10.1002/j.2050-0416.1981.tb04026.x
Abstract
Methods for evaluation of fungal contamination on barley and malt have been collaboratively tested by a Sub-Group of the EBC Microbiology Group. Three methods are recommended: one general method, one method for Fusarium on barley and one method for storage fungi.Keywords
This publication has 3 references indexed in Scilit:
- ASPERGILLUS FUMIGATUS AND ASPERGILLUS AMSTELODAMI AS CAUSES OF GUSHINGJournal of the Institute of Brewing, 1976
- Storage experiments with barley at different moisture contentsJournal of the Science of Food and Agriculture, 1971
- Studies on Barley Microflora of Possible Importance to Malting and Brewing Quality. I. The Treatment of Barley during Malting with Selected MicroorganismsProceedings. Annual meeting - American Society of Brewing Chemists, 1960