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barley malt extract

General Material Information

Preferred name barley malt extract
Trivial Name Malt extract
Short Description dark syrup obtained by evaporating an aqueous extract of the partially germinated and dried barley (hordeum vulgare, gramineae) seeds
CAS Number 8002-48-0
ECHA Number 232-310-9
FDA UNII Search
FDA Mainterm 8002-48-0 ; MALT SYRUP (MALT EXTRACT)
Synonyms
  • dark syrup obtained by evaporating an aqueous extract of the partially germinated and dried barley (hordeum vulgare, gramineae) seeds
  • hordeum vulgare malt extract
  • hordeum vulgare or other grains malt extract
  • hordeum vulgare l. extract
  • Malt extract
  • Malt, ext.
  • Malt extracts

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Literature & References

hordeum vulgare l. extract
Pubchem (sid):135276759
Publications by PubMed
Impact of postharvest processing on the fungal population contaminating African walnut shells (Tetracarpidium conophorum Mull. Arg) at different maturity stages and potential mycotoxigenic implications.
A Novel Approach to Monitor the Hydrolysis of Barley (Hordeum vulgare L) Malt: A Chemometrics Approach.
Production and Screening of High Yield Avermectin B1b Mutant of Streptomyces avermitilis 41445 Through Mutagenesis.
Effect of sporulation medium on wet-heat resistance and structure of Alicyclobacillus acidoterrestris DSM 3922-type strain spores and modeling of the inactivation kinetics in apple juice.
Further insights into the role of melanoidins on the antioxidant potential of barley malt.
Stachybotrys spp. and the guttation phenomenon.
Aspergillus cumulatus sp. nov., from rice straw and air for meju fermentation.
Inhibition of ochratoxigenic moulds by Debaryomyces hansenii strains for biopreservation of dry-cured meat products.
Optimization for production of exopolysaccharides with antitumor activity in vitro from Paecilomyces hepiali.
Implantation phaeohyphomycosis caused by a non-sporulating Chaetomium species.
Comparison of ambient solvent extraction methods for the analysis of fatty acids in non-starch lipids of flour and starch.
Fatty acid esters of fumonisins: first evidence of their presence in maize.
Methanol extract of the aerial parts of barley (Hordeum vulgare) suppresses lipopolysaccharide-induced inflammatory responses in vitro and in vivo.
Agaricus bisporus and related Agaricus species on lignocellulose: production of manganese peroxidase and multicopper oxidases.
Grain protein content variation and its association analysis in barley.
Production and partial characterisation of an inducer-dependent novel antifungal compound(s) by Pediococcus acidilactici LAB 5.
Inhibition of Aspergillus flavus on agar media and brown rice cereal bars using cold atmospheric plasma treatment.
Fumonisins B, A and C profile and masking in Fusarium verticillioides strains on fumonisin-inducing and maize-based media.
Effects of seeding rate, nitrogen rate and cultivar on barley malt quality.
Characterization of a Basidiomycete fungus from stored sugar beet roots.
Mycotoxin production by different ochratoxigenic Aspergillus and Penicillium species on coffee- and wheat-based media.
Stimulating effect of sorbitol and xylitol on germination and growth of some xerophilic fungi.
Modeling germination of fungal spores at constant and fluctuating temperature conditions.
Morphological identification of foodborne pathogens colonizing rice grains in south Asia.
Effectiveness of microbial pretreatment by Ceriporiopsis subvermispora on different biomass feedstocks.
Characterization of a wild strain of Alicyclobacillus acidoterrestris: heat resistance and implications for tomato juice.
Modelling the effect of temperature and water activity in the growth boundaries of Aspergillus ochraceus and Aspergillus parasiticus.
Influence of light on food relevant fungi with emphasis on ochratoxin producing species.
Anti yeast activities of some essential oils in growth medium, fruit juices and milk.
Evaluation of Penicillium expansum isolates for aggressiveness, growth and patulin accumulation in usual and less common fruit hosts.
Modelling mould growth under suboptimal environmental conditions and inoculum size.
Exobiopolymer production of Ophiocordyceps dipterigena BCC 2073: optimization, production in bioreactor and characterization.
Modelling the effect of temperature and water activity on the growth rate and growth/no growth interface of Byssochlamys fulva and Byssochlamys nivea.
Antioxidant activity in barley (Hordeum Vulgare L.) grains roasted in a microwave oven under conditions optimized using response surface methodology.
A high-throughput microcultivation protocol for FTIR spectroscopic characterization and identification of fungi.
Modelling growth of Penicillium expansum and Aspergillus niger at constant and fluctuating temperature conditions.
Effect of malting conditions and quality characteristics of malt and roasted malt extract from 'acha' grains (Digitaria exilis Stapf).
Fructification of Antrodia cinnamomea was strain dependent in malt extract media and involved specific gene expression.
Effects of gamma radiation on the growth of Alternaria alternata and on the production of alternariol and alternariol monomethyl ether in sunflower seeds.
Degradation of aflatoxin B(1) by fungal laccase enzymes.
Herbidospora yilanensis sp. nov. and Herbidospora daliensis sp. nov., from sediment.
Medium optimization by orthogonal array and response surface methodology for cholesterol oxidase production by Streptomyces lavendulae NCIM 2499.
Effects of gamma-radiation on the fungus Alternaria alternata in artificially inoculated cereal samples.
Assessment of olive-mill wastewater as a growth medium for lipase production by Candida cylindracea in bench-top reactor.
[Occupational exposure to mesophilic microorganisms associated with commercial processing of compost for mushroom production].
Oat (Avena sativa) seed extract as an antifungal food preservative through the catalytic activity of a highly abundant class I chitinase.
Growth and metabolites production by Penicillium brevicompactum in yoghurt.
Optimization of R-(+)-alpha-terpineol production by the biotransformation of R-(+)-limonene.
In vitro and in vivo [corrected] activity of eugenol oil (Eugenia caryophylata) against four important postharvest apple pathogens.
Reverse micellar extraction of beta-galactosidase from barley (Hordeum vulgare).
Effect of hot water treatments on the safety and quality of Fusarium-infected malting barley.
Production of secondary metabolites by some terverticillate penicillia on carbohydrate-rich and meat substrates.
Decolorization of molasses wastewater by yeast strain, Issatchenkia orientalis No. SF9-246.
Fitting of colony diameter and ergosterol as indicators of food borne mould growth to known growth models in solid medium.
Effects of high-pressure homogenization on the survival of Alicyclobacillus acidoterrestris in a laboratory medium.
Indirect enzyme-antibody sandwich enzyme-linked immunosorbent assay for quantification of TAXI and XIP type xylanase inhibitors in wheat and other cereals.
Direct and rapid discrimination of aflatoxigenic strains based on fibre-optic room temperature phosphorescence detection.
Guttation droplets of Penicillium nordicum and Penicillium verrucosum contain high concentrations of the mycotoxins ochratoxin A and B.
Development of real-time PCR methods for the rapid detection of low concentrations of Gluconobacter and Gluconacetobacter species in an electrolyte replacement drink.
Effects of extraction solvent mixtures on antioxidant activity evaluation and their extraction capacity and selectivity for free phenolic compounds in barley (Hordeum vulgare L.).
Production of volatile compounds by Rhizopus oligosporus during soybean and barley tempeh fermentation.
Effect of electron-beam irradiation on the safety and quality of Fusarium-infected malting barley.
Stability of barley and malt lipid transfer protein 1 (LTP1) toward heating and reducing agents: relationships with the brewing process.
Mycelium and polysaccharide production of Agaricus blazei Murrill by submerged fermentation.
Protein and hordein fraction content in barley seeds as affected by sowing date and their relations to malting quality.
Influence of volatile compounds produced by yeasts predominant during processing of Coffea arabica in East Africa on growth and ochratoxin A (OTA) production by Aspergillus ochraceus.
The effects of yeasts involved in the fermentation of Coffea arabica in East Africa on growth and ochratoxin A (OTA) production by Aspergillus ochraceus.
Identification of fungal contamination and determination of mycotoxigenic molds by micellar electrokinetic capillary chromatography in smoked paprika.
Evaluation of several culture media for production of patulin by Penicillium species.
Detection of aflatoxin-producing molds in Korean fermented foods and grains by multiplex PCR.
Application and evaluation of denaturing gradient gel electrophoresis to analyse the yeast ecology of wine grapes.
The microflora of fermented nixtamalized corn.
Application of adsorbent agents technology in the removal of aflatoxin B(1) and fumonisin B(1) from malt extract.
Antioxidant phenols in barley (Hordeum vulgare L.) flour: comparative spectrophotometric study among extraction methods of free and bound phenolic compounds.
Yeast ecology of Kombucha fermentation.
An inter-laboratory evaluation of selective media for the detection and enumeration of yeasts from blue-veined cheese.
Dormancy, activation and viability of Rhizopus oligosporus sporangiospores.
Microbial modification of the texture of grated cassava during fermentation into akyeke.
Flocculation and cell surface characterization of Kloeckera apiculata from wine.
Captain Cook's beer: the antiscorbutic use of malt and beer in late 18th century sea voyages.
Purification and identification of barley (Hordeum vulgare L.) proteins that inhibit the alkaline serine proteinases of Fusarium culmorum.
Changes in alpha-and beta-amylase activities during seed germination of African finger millet.
Ethidium bromide stimulated hyper laccase production from bird's nest fungus Cyathus bulleri.
Molecular cloning of verrucosidin-producing Penicillium polonicum genes by differential screening to obtain a DNA probe.
Modeling yeast spoilage in cold-filled ready-to-drink beverages with Saccharomyces cerevisiae, Zygosaccharomyces bailii, and Candida lipolytica.
Phytosiderophores influence on cadmium mobilization and uptake by wheat and barley plants.
Interactions of malt and barley (Hordeum vulgare L.) endoproteinases with their endogenous inhibitors.
Comparison of selective media for the recovery and enumeration of probiotic yeasts from animal feed.
Modelling bacterial spoilage in cold-filled ready to drink beverages by Acinetobacter calcoaceticus and Gluconobacter oxydans.
Production of glucose oxidase using Aspergillus niger and corn steep liquor.
Determination of 3-chloro-1,2-propanediol in foods and food ingredients by gas chromatography with mass spectrometric detection: collaborative study.
Antioxidant activity and total phenolics in selected cereal grains and their different morphological fractions.
Effects of substrate, water activity, and temperature on growth and verrucosidin production by Penicillium polonicum isolated from dry-cured ham.
Thermal inactivation of Alicyclobacillus acidoterrestris spores under different temperature, soluble solids and pH conditions for the design of fruit processes.
Production of cyclopiazonic acid by aflatoxigenic and non-aflatoxigenic strains of Aspergillus flavus.
Detection and identification of wild yeasts in lager breweries.
Optimisation of methodology for enumeration of xerophilic yeasts from foods.
Effect of diluent type on viability of yeasts enumerated from foods or pure culture.
Inactivation of yeast and filamentous fungi by the lactoperoxidase-hydrogen peroxide-thiocyanate-system.
Evaluation of media for enumerating heat-stressed, benzoate-resistant Zygosaccharomyces bailii.
Co-production of aflatoxins and cyclopiazonic acid in isolates of Aspergillus flavus.
Enumeration of xerophilic yeasts in the presence of xerophilic moulds: a collaborative study.
Media for preservative resistant yeasts: a collaborative study.
Effect of ragi and LXXX-lactate-producing cultures on enteric pathogens in a rice-based weaning food.
Identification of NephrotoxicPenicillium Species from Cereal Grains.
Evaluation of diluents and media for enumerating Zygosaccharomyces rouxii in blueberry syrup.
Dietary components of malt extract such as maltodextrins, proteins and inorganic salts have distinct effects on glucose uptake and glycogen concentrations in rats.
Comparison of media for enumerating osmotolerant yeasts in orange juice concentrates.
Selective media for detecting and enumerating foodborne yeasts.
Heavy metals as selective inhibitors of mould growth.
Flow cytometric detection of wild yeast in lager breweries.
Qualitative and quantitative changes in barley seed protein patterns during the malting process analyzed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis with respect to malting quality.
Metabolism of phenanthrene by Phanerochaete chrysosporium.
Use ofα-aminoisobutyric acid and isovaline as marker amino acids for the detection of fungal polypeptide antibiotics. Screening ofHypocrea.
Aspergillus clavatus as the probable cause of a lethal mass neurotoxicosis in sheep.
Biodegradation of degradable plastic polyethylene by phanerochaete and streptomyces species.
Refeeding of rats fasted 36 hours with five different carbohydrates and with malt extract: differential effects on glycogen deposition in liver and muscle, on plasma insulin and on plasma triglyceride levels.
Heat resistance of ascospores of Byssochlamys nivea in milk and cream.
Volatile metabolites and other indicators of Penicillium aurantiogriseum growth on different substrates.
[Effect of temperature on the growth of Penicillium from moldy feed].
N-nitrosodimethylamine in German beer.
An investigation of apparent total N-nitroso compounds in beer.
[Acute recurring Quincke edema in allergy to malt extract].
Comparison of the ability of three Aspergillus strains to form aflatoxins on bakery products and on nutrient agar.
Occurrence and growth of yeasts in yogurts.
[Comparison of methods for the quantitative detection of moulds in foods. III. Comparison of different culture media for the mould plate count (author's transl)].
[Comparison of methods for the quantitative detection of moulds in foods. II. Communication: effect of homogenisation conditions on mould plate count (author's transl)].
Sauerkraut waste: a favorable medium for cultivating yeasts.
THE COMPOSITION OF SOME PROPRIETARY FOOD PREPARATIONS: V.-COMBINATIONS OF MALT EXTRACT.

Other Information

FDA Substances Added to Food (formerly EAFUS):View
FooDB:FDB009756
Export Tariff Code:1302.19.0000
Wikipedia:View

PhysChem Properties

Material listed in food chemical codex No

Organoleptic Properties

Odor Type: Caramellic
caramellic, brown, sugar, cereal, creamy, malty, honey
General comment At 0.10 %. caramellic brown sugar cereal creamy malty honey
Flavor Type: Caramellic
caramellic, malty, cereal, fruity, bready, toasted, nutty
General comment Caramellic malty cereal fruity bready toasted nutty
Naturome process: recovery fraction from Malt. Very useful for brown, caramelic and cereals notes Toasted malt, cereals, caramellic, honey, animalic
Naturome process. Recovery fraction from dried, semi fermented maltfor, smoky notes, cereals, savory, brown notes Smoked roasted brandy woody seaweed

Occurrences

Potential Uses

Applications
Odor purposes Butterscotch, Malt
Flavoring purposes Beer, Bread, Cereal, Granola, Molasses
Other purposes Celery tonic, Skin protecting agents
Cosmetic purposes Skin protecting agents, Tonic

Safety Information

Safety information

Preferred SDS: View
Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
cosmetic agents, flavoring agents, dietary supplements
Recommendation for barley malt extract usage levels up to:
not for fragrance use.
Recommendation for barley malt extract flavor usage levels up to:
80.0000 ppm in the finished product.

Safety references

European Food Safety Authority (EFSA) reference(s):

Xanthohumol in XERME®, a xanthohumol-enriched roasted malt extract, and protection of DNA from oxidative damage: evaluation of a health claim pursuant to Article 13(5) of Regulation (EC) No 1924/2006
View page or View pdf

EPA Substance Registry Services (TSCA):8002-48-0
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
National Institute of Allergy and Infectious Diseases:Data
hordeum vulgare l. extract
Chemidplus:0008002480