The construction of experimental storage silos is described. Control of air humidity, temperature, air composition and quantity is possible with these. The influence of environmental factors on the life processes of cereal grain, microorganisms, and pests can be studied. Samples of the stored material can be taken during the experiment without disturbing the storage conditionsThe results of simultaneous experiments correspond well to those of' experiments separated in time. The influence of environmental factors on microflora, germinating capacity and respiration is discussed.With the equipment here described it will be possible to carry out reproducible storage experiments on seed, feedstuff, grain and vegetables etc., and to study the influence of exactly characterised changes in the environment on the keeping qualities of the stored material.
Storage experiments were conducted in specially constructed silos each containing 10 kg barley at different moisture contents under controlled conditions at 20"c. BrB-ley at I2 and 14 % moisture stored satisfactorily without mould development during an experimental period of 30 weeks. At increasing moisture contents a good correlation was found between increases in mould growth, COZ production, and contents of reducing sugars, and decreases in non-reducing sugars and in germinative capacity. At the higher moisture contents, temperature rise took place and the feeding quality to rats was impaired.Among the storage moulds Aspergillus was the predominating genus at moisture contents up to about 18 %, while Penicillium spp. were prevalent at higher moisture contents. At the highest moisture content (26%) Fusarium spp. also developed vigorously. After storage, the barley was steeped and sprouted in micromalting equipment; Fusarium and Aspergillus developed more vigorously than in the barley, particzilarly in green malt produced fiom barley with a high moisture content.
The results of collaborative research carried out in Denmark since 1963 have shown that the microflora of the stored material is of paramount importance in relation to grain quality, whether the grain is to be used for malting or for fodder. The composition of the fungal flora depends on the moisture activity of the stored product: whole barley at a moisture content of 14% has a moisture activity which just permits the survival of the fungi characteristic of sound newly‐harvested grain. Feeding qualities are impaired when barley is stored at more than 17% moisture, with associated analytical changes in protein digestability and in biological value of the protein; gushing in beer is on occasion associated with the presence of Fusarlum in the stored barley. Although aflatoxin seems to be of no practical importance in Danish conditions, the mycotoxin citrinin (from Penicillium viridicatum) may be significant in fodder grain which has been allowed to deteriorate in damp storage.
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