Indigenous microbial community of barley greatly influences grain germination and malt quality

Arja Laitila (Corresponding Author), Erja Kotaviita, Petri Peltola, Silja Home, Annika Wilhelmson

Research output: Contribution to journalArticleScientificpeer-review

36 Citations (Scopus)

Abstract

The present study was carried out to investigate the impacts of bacterial and fungal communities on grain germination and on the malting properties of good-quality two-row barley. In order to suppress the growth of bacterial and/or fungal communities, various antibiotics were added to the first steeping water of barley. This study was also designed to explore the dynamics of the bacterial community in the malting process after antimicrobial treatments by polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE). The diverse microbial community played an active role in the malting ecosystem. Even previously undescribed bacterial species were found in the malting ecosystem. Suppression of the bacterial community mainly consisting of Gram-negative bacteria was advantageous with respect to grain germination and wort separation. In addition, more extract was obtained after antibacterial treatments. The fungal community significantly contributed to the production of microbial ß- glucanases and xylanases, and was also involved in proteolysis. An improved understanding of the complex microbial community and its role in malting enables a more controlled process management and the production of high quality malt with tailored properties.
Original languageEnglish
Pages (from-to)9-20
JournalJournal of the Institute of Brewing
Volume113
Issue number1
DOIs
Publication statusPublished - 2007
MoE publication typeA1 Journal article-refereed

Fingerprint

malting
malt
Hordeum
Germination
Ecosystem
microbial communities
barley
germination
fungal communities
Denaturing Gradient Gel Electrophoresis
bacterial communities
Gram-Negative Bacteria
Proteolysis
Anti-Bacterial Agents
Polymerase Chain Reaction
Water
Growth
wort (brewing)
ecosystems
xylanases

Keywords

  • bacteria
  • barley
  • fungi
  • malt quality
  • malting
  • PCR-DGGE

Cite this

Laitila, Arja ; Kotaviita, Erja ; Peltola, Petri ; Home, Silja ; Wilhelmson, Annika. / Indigenous microbial community of barley greatly influences grain germination and malt quality. In: Journal of the Institute of Brewing. 2007 ; Vol. 113, No. 1. pp. 9-20.
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Indigenous microbial community of barley greatly influences grain germination and malt quality. / Laitila, Arja (Corresponding Author); Kotaviita, Erja; Peltola, Petri; Home, Silja; Wilhelmson, Annika.

In: Journal of the Institute of Brewing, Vol. 113, No. 1, 2007, p. 9-20.

Research output: Contribution to journalArticleScientificpeer-review

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