Premium
THE MYCOFLORA OF BARLEYS ACCEPTED AND REJECTED FOR MALTING
Author(s) -
Flannigan B.,
Healy Rosemary E.
Publication year - 1983
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1983.tb04199.x
Subject(s) - cladosporium , flora (microbiology) , aspergillus niger , biology , botany , food science , aspergillus , agronomy , bacteria , genetics
Barleys were examined by direct and dilution plating before purchase for drying and subsequent malting. The mould flora of barleys rejected because of heating was characterised by lower proportions of field fungi, particularly Cladosporium spp, and higher proportions of storage fungi, particularly Aspergillus glaucus (group), than in undried barleys which had not heated. Results indicated that microbiological analysis could be used to resolve whether self‐heating of undried barley has occurred on the farm before the barley has been delivered free of heat to meet a purchaser's specification.