XXXIV. On malting

Influence of Malting on Sorghum Protein Quality

Developments in Practice XXXIV: Application Portfolio Management

The microbiology of malting and brewing.

Brewing beer involves microbial activity at every stage, from raw material production and malting to stability in the package. Most of these activities are desirable, as beer is the result of a traditional food fermentation, but others represent threats to the quality of the final product and must be controlled actively through careful management, the daily task of maltsters and brewers globall...

Study of the Effects of Pre-harvest Sprouting on the Storability and 1 Malting Quality of Three Canadian Malting Barley Varieties

10 Variations in the germination and malting performance during storage of three Canadian 11 malting barley varieties AC Metcalfe, CDC Kendall and CDC Copeland, which had 12 suffered from different degrees of pre-harvest sprouting damage (PHSD) at harvest, 13 were examined. These barley samples were collected in Saskatchewan, Canada during 14 two successive crop years (2007-2008). During storag...

Influence of barley malting operating parameters on T-2 and HT-2 toxinogenesis of Fusarium langsethiae, a worrying contaminant of malting barley in Europe.

The fungus Fusarium langsethiae, exclusively described in Europe at present, seems to have taken the place of other Fusarium species in barley fields over the last 5 years. It has proved to be a highly toxic type-A trichothecene producer (T-2 and HT-2 toxins). The aim of this work was to study the ecotoxinogenesis of this fungus the better to identify and manage the health risk it may pose duri...