期刊名称：Croatian Journal of Food Technology, Biotechnology and Nutrition
印刷版ISSN：1847-3423
电子版ISSN：1847-7461
出版年度：2011
卷号：6
期号：3-4
页码：100-111
出版社：Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista
摘要：Microorganisms (fungi, yeasts and bacteria) largely present on barley and wheat, raw materials used for malt production, have great effect on the final product, malt. Consequently, microorganisms also affect the quality of wort and beer. Although bacteria and yeasts are dominant species on barley and wheat before and after the harvest, the real problem are fungi, due to their harmful metabolites that affect health safety of raw material and the quality of malt itself. Particularly problematic fungi are those from genus Fusarium that infl ict economical damage to the whole cereal industry, and due to the possibility of the mycotoxins production, they present health threat to humans and animals. It is therefore necessary to monitor microfl ora throughout the productive chain „barley-beer“ and to suppress the proliferation of unwanted microorganisms, before and during malting.
