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首页> 外文期刊>Journal of the Institute of Brewing >Indigenous Microbial Community of Barley Greatly Influences Grain Germination and Malt Quality
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Indigenous Microbial Community of Barley Greatly Influences Grain Germination and Malt Quality

机译：大麦的土著微生物群落极大地影响谷物的发芽和麦芽品质

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摘要

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 β-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.
机译：本研究旨在调查细菌和真菌群落对谷物发芽的影响以及对优质两行大麦的发芽特性的影响。为了抑制细菌和/或真菌群落的生长，将各种抗生素添加到大麦的第一种浸泡水中。本研究还旨在通过聚合酶链反应-变性梯度凝胶电泳（PCR-DGGE）对经过抗菌处理的制麦过程中细菌群落的动力学进行研究。多样化的微生物群落在麦芽生态系统中发挥了积极作用。在麦芽生态系统中甚至发现了以前未描述的细菌物种。在谷物发芽和麦芽汁分离方面，主要由革兰氏阴性细菌组成的细菌群落的抑制是有利的。此外，经过抗菌处理后获得了更多的提取物。真菌群落显着促进了微生物β-葡聚糖酶和木聚糖酶的产生，并且还参与了蛋白水解。对复杂的微生物群落及其在麦芽制造中的作用的进一步了解，可以使过程管理更加受控，并可以生产具有定制特性的高质量麦芽。

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