Preliminary Study on Variation of Microbial Community in Malting

Abstract:

Dynamic changes of microbial community in malting were studied in this manuscript by the method of counting medium.Experimental results are showed as follow,the quantity of microorganism correlated with variety of barley on the surface of barley and internal.Microorganism was from external surfaces of barley in malting.Steeping of barley rapidly activated the dormant microbes present in barley.The amount of microorganism increased to its maximum on the later stage of the germination,and decreased to certain level after kilning.There were different kinds of microbial community in the steeping.The 10 main fungi strains in malting were separated and identified.Appropriate physical and chemical methods were efficiently decreased the quantity of microorganism,but has no effect on the germination rate.