VIEW ARTICLE    DOI: 10.1094/ASBCJ-48-0008

Effect of Black Ends on Quality Characteristics of Clipper Barley and Malt. A. B. K. Basson, Southern Associated Maltsters (Pty) Ltd., Caledon, O. T. de Villiers, Department of Agronomy and Pastures, University of Stellenbosch, and C. J. Rabie, Council for Scientific and Industrial Research, Pretoria, Republic of South Africa. J. Am. Soc. Brew. Chem. 48:0008, 1990.

Clipper barley samples were collected from farmlands from six different areas representing the whole of the barley-producing area of the Republic of South Africa. Black-end and sound kernels were hand selected and micromalted in an automatic micromalting unit. Black-end barley had higher nitrogen content, and when paired kernels (each pair containing one black-end and one sound kernel) were compared, it was found that black-end kernels were significantly thinner and lighter. Black-end kernels initially germinated at a slower rate, but no differences were observed in malt quality that could be attributed to black ends as such. No differences were found in fungal counts, but bacterial counts on black-end barley and malt produced from this barley were significantly higher. A bacterium isolated from barley, belonging to the genus Bacillus, was found to significantly suppress germination, and bacteriocides significantly increased 8-ml germination counts.

Keywords: Bacteria, Barley, Black ends, Fungi, Kernel blight, Malt