Abstract
The microfloras of fractions produced by mechanical pearling (de-husking) were investigated using direct and dilution plating methods. Progressive abrasion reduced the range, percentage frequencies on kernels and total number of viable microbial units. Most viable units were detected in the first 5% of the 31% of husk and pericarp abraded from the kernels, and the numbers in three batches of pearled barley were 6·6%, 7·6% and 0·5% of the numbers in the corresponding whole barleys. The commonest fungi on or in pearled barley were Altemaria tenuis, Aspergillus glaucus (group), Cladosporium spp., Penicillium spp. and Sporobolomyces roseus, but thermophilic fungi and actinomycetes were largely removed in the early stages of pearling.
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