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The Control of Selected Micro‐Organisms During the Malting Process
Author(s) -
Papadopoulou A.,
Wheaton L.,
Muller R.
Publication year - 2000
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.2050-0416.2000.tb00055.x
Subject(s) - mashing , brewing , chemistry , food science , sodium hypochlorite , biology , fermentation , organic chemistry
The micro‐organisms associated with malt have an important influence on quality parameters. Although it was not possible to eliminate the growth of micro‐organisms entirely during the malting process, it was possible to control particular groups by applying some simple procedures. A three steep schedule was associated with increased fungal growth which was not observed when a two steep schedule was used. Fungal proliferation could also be reduced by the use of hop beta‐acids. The use of sodium hypochlorite, potassium hydroxide, hydrochloric acid and hop beta‐acids reduced or eliminated E. coli. The most effective means of controlling total micro‐flora was an alternate acid/alkaline wash. There was no evidence that a correlation existed between growth site and microbial loading for the years studied. Furthermore, whilst many of the barley associated micro‐organisms were able to secrete brewing related enzymes, the activities of these were too low to have any significant effect during mashing.