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The microflora of barley and malt

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Book cover Brewing Microbiology

Abstract

The nature and the magnitude of the microflora of barley depend on both the field conditions under which the crop was grown and the post-harvest history of the grain. The microflora includes bacteria, actinomycetes, yeasts and filamentous fungi which contaminate and colonize the grain in the field, as well as others, particularly filamentous fungi, which are associated with storage. The filamentous fungi, or moulds, in the first category are usually referred to as field fungi, and include species of Aiternaria, Cladosporium, Epicoccum, Fusarium, Cochiliobolus, Drechslera, Pyrenophora (the latter three formerly known as Helminthosporium) and several other genera. The moulds in the second category are known as storage fungi/ and are mainly species of Aspergillus, Eurotium and Penicillium. Although Pepper and Kiesling (1963) listed a wide range of microorganisms which had been isolated from barley kernels (and subsequent publications have added to this range), the microfloras of different barleys are remarkably similar to each other, and to other cereals, generally being dominated by the same limited number of species. It should be said at this juncture, that since Pepper and Kiesling (1963) compiled their list, and even since more recent work cited below has been published, there have been considerable changes in the nomenclature of fungi.

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Authors
  1. B. Flannigan
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  1. International Centre for Brewing and Distilling, Heriot-Watt University, Edinburgh, UK

    F. G. Priest  & I. Campbell  & 

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© 1999 Aspen Publishers, Inc.

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Flannigan, B. (1999). The microflora of barley and malt. In: Priest, F.G., Campbell, I. (eds) Brewing Microbiology. Springer, Boston, MA. https://doi.org/10.1007/978-1-4684-0038-0_4

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  • DOI: https://doi.org/10.1007/978-1-4684-0038-0_4

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