This method describes how to determine the mycological status of a lot of barley as part of visual and manual inspections.
Kernels with a visually recognizable fungal infection is distinguished primarily by a black but at times pinkish red (barley) or white (wheat) discoloration over part or all of its surface. Pinkish red or white kernels indicate an infection by a species of Fusarium.
This method describes how to determine whether a lot of barley or wheat is contaminated with Fusarium graminearum using mannitol agar.
Fusarium graminearum contamination in barley or wheat can be visually determined with the naked eye after three to five days of incubation on mannitol agar.
Fusarium culmorum contamination in barley or wheat can be visually determined with the naked eye after three to five days of incubation on mannitol agar to which malachite green has been added.
This method describes how to evaluate the color and luster of malt as part of a manual inspection procedure.
Malt intended for use in beer brewing or elsewhere in the food industry.
Visual evaluation of the color and luster of malt
Identification of red kernels
Barley malt intended for use in beer brewing or elsewhere in the food industry.
Visual evaluation
A relationship is suspected to exist between the metabolic by-products of Fusarium graminearum and Fusarium culmorum and the phenomenon of primary (malt-related) gushing. Furthermore, the upper limits for mycotoxins found in grain products have been established and are subject to regulations in Germany and the rest of Europe. Current limit values can be obtained from www.deutsches-bier.net or info@brauer-bund.de. Fusarium species form a red pigment which leads to noticeable red discoloration of contaminated malt kernels. However, other types of fungus, in addition to Fusarium species, are also able to produce red pigments. Therefore, a differentiation among the red kernels should be performed.