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Updated: Feb 5, 2026

Metabolomic Analysis of Barley by Gas Chromatography/Mass Spectrometry
08:15

Metabolomic Analysis of Barley by Gas Chromatography/Mass Spectrometry

Published on: November 8, 2024

960

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

Laura Rood1, Anthony Koutoulis2, John P Bowman3

  • 1School of Natural Sciences, University of Tasmania, Tasmania 7005, Australia; Tasmanian Institute of Agriculture, University of Tasmania, Tasmania 7005, Australia.

Food Microbiology
|September 1, 2018
PubMed

Insights

Peroxyacetic acid (PAA) and electrolyzed water (EW) effectively reduced microbes on barley grain without harming germination. PAA significantly lowered bacteria and yeast, while EW excelled at reducing fungi, ensuring better malt quality for beer production.

Area of Science:

  • Agricultural Science
  • Food Science
  • Microbiology

Background:

  • Microbial contamination on barley grain significantly impacts malt and beer quality.
  • Microbial load is influenced by field, storage, and malting conditions.

Purpose of the Study:

  • To evaluate the efficacy of electrolyzed water (EW) and peroxyacetic acid (PAA) as pre-steep treatments for controlling microbial growth on malting barley.
  • To assess the impact of these treatments on Pseudomonas spp., heterotrophic bacteria, yeasts, and filamentous fungi.

Main Methods:

  • Barley grains (weathered and non-weathered) were treated with EW (5-500 ppm free chlorine) and PAA (100, 500 ppm).
  • Microbial load reduction for specific bacteria, yeasts, and fungi was quantified.
  • Grain germination was assessed post-treatment.

Main Results:

  • Peroxyacetic acid (PAA) at 500 ppm reduced Pseudomonas spp., heterotrophic bacteria, and yeasts by up to 4 logs.
  • Electrolyzed water (EW) with 500 ppm free chlorine demonstrated superior reduction of filamentous fungi compared to PAA.
  • No tested treatment negatively affected barley grain germination.

Conclusions:

  • Both PAA and EW are effective pre-steep treatments for reducing microbial contamination on malting barley.
  • Treatment efficacy varies based on the specific microbe and antimicrobial agent used.
  • These treatments can enhance barley quality for brewing without compromising germination.
Keywords:
BarleyElectrolysed waterMicrobial controlPeroxyacetic acid

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