1. The process of stabilizing brewed and refined cereals by microbiological method includes: producing barley including barley malt； separating barley from GAC； collecting GAC； acidifying GAC to pH value below 4 or 4； It is characterized by acidification before reaching a mycotoxin level of more than 3 mg / kg of pigment (OTA),Deoxinivalenol (Don) over 750 mg / kg,Over 20 mg / kg niVAnd more than 75 mg / kg zearalena (Zea) and / or cologne count not more than 10 cubic meters of UFC / g aerobic bacteria (GAC me and GAC me total count)； not more than 10 cubic meters of UFC / g GAC me and G mushrooms； not more than 10 cubic meters of UFC / GG sac me and not more than 10 cubic meters of UFC / GG； not more than 10 cubic meters of UFC / GG aerobic mixed bacteria (GAC me) and not more than 10 cubic meters of UFC / GG； not more than 10 cubic meters of UFC / GS Gakemi, after one week storage at 25 ℃Un proceso para estabilizar microbiológicamente granos agotados de cervecería (GAC) frescos, el proceso que comprende los pasos de: producir un machacado que comprende malta de cebada； separar el machacado del GAC； recolectar el GAC； acidificar el GAC hasta un pH de 4 o menos, caracterizado en que el GAC: se acidifica antes de alcanzar niveles de micotoxinas mayor de 3 mg/kg de Ocratoxina A (OTA), mayor de 750 mg/kg de deoxinivalenol (DON), mayor de 20 mg/kg de nivalenol (NIV), y mayor de 75 mg/kg de zearalenona (ZEA) y/o con un conteo de colonia no mayor de 10³ UFC/g de bacterias aeróbicas totales de GAC-ME y； no mayor de 10³ UFC/g de hongo de GAC-ME y； no mayor de 10³ UFC/g de levadura de SAC-ME y； no mayor de 10³ UFC/g de bacterias aeróbicas mesófilas de GAC-ME y； no mayor de 10³ UFC/g de bacterias anaerobias totales de GAC-ME, después de una semana de almacenamiento a 25ºC.
