The purpose of this study was to investigate the change of deoxynivalenol,which was produced by Fusarium spp.during malting.We found that when inoculum was 104 /gram barley,the contents of deoxynivalenol in four infect malt were 1.55,1.31,1.26,1.19mg/kg and all of them were over the standard of the food rule.Meanwhile,the existing of Fusarium spp.during malting significantly led to increasing of wort turbidity.Then,a conclusion was reached that the increasing of wort turbidity was caused by the proteins,and a linear regression model between proteins and turbidity was built using spss 17.0,which was y=0.181x-18.877(x is the content of protein,y is turbidity).