STUDIES ON THE MYCOFLORA OF MALT
Open Access
- 12 November 1976
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 82 (6) , 350-352
- https://doi.org/10.1002/j.2050-0416.1975.tb06962.x
Abstract
The mycoflora of malt which caused gushing beer has been investigated and compared with the mycoflora of malt from nine malting plants in Sweden, Denmark, Finland and England. Malt which caused gushing beer was found to contain a high proportion of grains contaminated by Aspergillus, Penicillium and Rhizopus. The commonest species isolated were found to be Aspergillus fumigatus and Aspergillus amstelodami. These fungi occurred on all malt samples investigated independent of their origin. The mycoflora on malt differs greatly from that found on barley. Evidence is presented showing that barley becomes contaminated during the malting process.Keywords
This publication has 8 references indexed in Scilit:
- ASPERGILLUS FUMIGATUS AND ASPERGILLUS AMSTELODAMI AS CAUSES OF GUSHINGJournal of the Institute of Brewing, 1976
- Stability of Aflatoxin B1 and Ochratoxin A in BrewingApplied Microbiology, 1975
- Fate of Ochratoxin A and Citrinin During Malting and Brewing ExperimentsApplied Microbiology, 1974
- Allergic alveolitis in a maltworkerThorax, 1968
- Effects of Fusarium Isolates Applied During Malting on Properties of MaltProceedings. Annual meeting - American Society of Brewing Chemists, 1962
- 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
- Deterioration of stored grains by fungiThe Botanical Review, 1957