THE MYCOFLORA OF BARLEYS ACCEPTED AND REJECTED FOR MALTING

Abstract

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. 1983 The Institute of Brewing & Distilling