Research of the impact of mould on malt quality

Malt was the major raw material used for beer brewing, its surface had different microorganism. Malt infected by the mould could induce the increase of β-glucan, soluble nitrogen and viscosity.This paper was carried out to research the impact of four kinds of mould which added during malting of three varieties of barely on malt quality, A negative effect on the solubility of cell wall and intracellular matrix by AlternariaAlte-rnaraKeissler and Neurospore was found, which leaded to the decrease of β-glucanase activity and the increase of β-glucan and turbidity, the turbidity of Gairdner malt effected by Neurospore was the most, increased 220%.Protease activity and kolbach index of three varieties malt added Neurospore all declined, the decrease of the neimonggol barley was the most, reduced 7.2%.