ArticleCurrent research in food science2022
The dynamics of indigenous epiphytic bacterial and fungal communities of barley grains through the commercial malting process in Western Canada.
Article in Current research in food science, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed.
- Article
- Germination and Polishing Reshape Microbial Communities inJournal of agricultural and food chemistry · 2026Article
- Soaking reshapes the structure, function, and co-occurrence patterns of barley surface bacterial communities.World journal of microbiology & biotechnology · 2026Article
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Authors and funding
6 authors.
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Abstract
Microbial activity is present at every step of the malting process. It is, therefore, critical to manage the grain-associated microbial communities for the production of high-quality malts. This study characterized barley and malt epiphytic microbiota by metabarcoding the internal transcribed spacer (ITS) 2 region and the 16S rRNA gene V1-V4 metabarcodes, respectively. We elucidated the changes in the diversity and the compositional and functional changes of the grain-associated microbiota and inferred the impact of such changes on malting efficiency and premature yeast flocculation (PYF) of the commercial malt end product. Through the malting process, the fungal diversity decreased while bacterial community diversity increased. Lactic acid bacteria (LAB) and some mycotoxin-producing fungi (e.g.
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