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Interestingly, the study also found that the majority genera of microbes was different between the two years sampled. In 2010, there were more ''Firmicutes'' species (which includes LAB) and more ''Actinobacteria'', and less ''Bacteroidetes''. In 2011, there were fewer of both ''Firmicutes'' and ''Actinobacteria'', but more ''Bacteroidetes'' <ref name="Lievens3">[https://www.youtube.com/watch?v=5mttD027PMU Bart Lievens - Bacterial community dynamics during industrial malting, at the Belgian Brewers Conference 2015.]</ref> (~15 mins in).
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 this study] for a list of microbes that were found on malt using DNA methods.