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Control of microbes on barley grains using peroxyacetic acid and electrolysed water as antimicrobial agents

Rood, LE ORCID: 0000-0001-9527-2110, Koutoulis, A ORCID: 0000-0001-8846-4456, Bowman, JP ORCID: 0000-0002-4528-9333, Evans, DE ORCID: 0000-0001-8765-9227, Stanley, RA ORCID: 0000-0002-2279-5022 and Kaur, K ORCID: 0000-0003-0731-6166 2018 , 'Control of microbes on barley grains using peroxyacetic acid and electrolysed water as antimicrobial agents' , Food Microbiology, vol. 76 , pp. 103-109 , doi:

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The extent and type of microbial growth on barley grain is a key determinant of malt quality for beer production, as problematic microbial products can persist into the brewing process and impact beer quality. Microbial composition on malting barley grain are influenced by field growth, storage and malting conditions. The present study investigated the efficacy of electrolysed water (EW) with free chlorine concentrations of 5, 50, 100 and 500 ppm, as well as peroxyacetic acid (PAA) at 100 and 500 ppm, as pre-steep treatments to control microbes on grains during the malting process. The research determined the reduction in the load of Pseudomonas spp.,heterotrophic bacteria, yeasts and filamentous fungi on weathered and on non-weathered grains. Pseudomonas spp., heterotrophic bacteria and yeasts were significantly reduced up to 4 logs when treated with 500 ppm PAA. PAA reduced filamentous fungi but 500 ppm free chlorine EW showed greater reductions. None of the treatments had detrimental effect on grain germination. The variation in antimicrobial efficacy among treatments can be attributed to variations in microbial susceptibility as well as differences in anti-microbial mechanisms specific to each antimicrobial agent.

Item Type: Article
Authors/Creators:Rood, LE and Koutoulis, A and Bowman, JP and Evans, DE and Stanley, RA and Kaur, K
Keywords: barley, microbial control, electrolysed water, peroxyacetic acid
Journal or Publication Title: Food Microbiology
Publisher: Academic Press Ltd Elsevier Science Ltd
ISSN: 0740-0020
DOI / ID Number:
Copyright Information:

Copyright 2018 Elsevier Ltd.

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