Methods for evaluation of fungal contamination on barley and malt have been collaboratively tested by a Sub‐Group of the EBC Microbiology Group. Three methods are recommended: one general method, one method for Fusarium on barley and one method for storage fungi.
The mycoflora of malt which caused gushing beer has been investigated and compared with the mycoflora of malt from nine malting plants in Sweden, Denmark, Finland and England. Malt which caused gushing beer was found to contain a high proportion of grains contaminated by Aspergillus, Penicillium and Rhizopus. The commonest species isolated were found to be Aspergiffus fumigatus and Aspergillus amstelodami. These fungi occurred on all malt samples investigated independent of their origin. The mycoflora on malt differs greatly from that found on barley. Evidence is presented showing that barley becomes contaminated during the malting process.
Malt that has caused gushing of beer was found to be contaminated with several storage fungi. The dominating species were Aspergillus fumigatus and Aspergillus amstelodami. These fungi were found to cause gushing in beers when they were added to the steeping water.
Sweden), AND HANS GYLLANG. Metabolic properties of some L forms derived from gram-positive and gram-negative bacteria. J. Bacteriol. 89:1443-1447. 1965.-L forms of two gram-positive bacteria, a staphylococcus and a diphtheroid, were found to be devoid of catalase and cytochromes, whereas the normal bacteria from which these L forms were derived contained large amounts of these enzymes. On the other hand, L forms of a gram-negative bacterium, Proteus mirabilis, contained the same cytochromes as normal Proteus bacteria. (Previous investigations showed that normal cells and L forms of P. mirabilis contain approximately the same amounts of catalase.) The respiratory quotients (Qo,) of all L forms studied were much lower than those of the corresponding normal bacteria. The conversion of the normal organisms into L forms did not markedly affect their growth rate, measured as the time required for doubling the bacterial mass during the exponential-growth phase.
Young, uncastrated male cattle (initial weight 80 kg, final weight 240 kg) were used to evaluate brewers' dried grains as a protein source (17 or 36% of the concentrate mixture), in comparison with soyabean oil meal (6% of the concentrate mixture). There were no significant effects on feed intake or average daily live-weight gain. The killing-out percentages for the three treatments were 49-2; 48-6 and 46-9 respectively (P< 0-001). There was a lower fat deposition (P < 0-01) in animals receiving the higher level of brewers' dried grains, and the degree of rumen parakeratosis was less (P < 0-001) with the diets containing grains.
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