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The study examined LAB populations specifically due to their potential to help with malt stability and quality. ''Streptococcus'' was the most abundant genus of bacteria in all samples. In 2010, ''Lactobacillus'' was more abundant than it was in 2011. ''Lactococcus'' and ''Weisella'' were more abundant in 2011 than in 2010. Maltster 1 had a great abundance of both ''Lactococcus'' and ''Weisella'' in 2011 over Maltster 2. In 2010, ''Lactobacillus'' was more abundant for Maltster 2 than it was for Maltster 1. This showed that microbial populations differ not only between harvest years, but also malt houses <ref name="Lievens3"></ref> (~17 mins in).
* See [https://lirias.kuleuven.be/bitstream/123456789/323419/2/Juste_et_al._FEMS2011_mout%20definitief.pdf See this study] for a list of microbes that were found on malt using DNA methods.* See [https://lirias.kuleuven.be/bitstream/123456789/323403/2/Just%C3%A9%20et%20al.%202011_Microflora%20during%20Malting%20of%20Barley%20Overview%20and%20Impact%20on%20Malt%20Quality.%20Brewing%20Science%2064,%2022-31..pdf See Table 2 of this study] for a lit of microbes that were found using traditional plating methods.
* See this video presentation by Bart Lievens at the 2015 Belgian Brewers Conference:
::<youtube>5mttD027PMU</youtube>