Inactivation of Aspergillus carbonarius and Aspergillus flavus in malting barley by pulsed light and impact on germination capacity and microstructure

The reduction of fungal load in malting barley will contribute to improve the production process and the quality of beer. The application of intense light pulses up to 18.0 J/cm2 (15 s, 10 cm from the lamp quartz window) could be a potentially suitable nonchemical (residue-free) option to reduce fungal presence in barley grains with minor impact on structure and germinability.