Abstract
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.
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