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====Malt Inoculated Wort====
In 2016 and 2017, Dr Matt Bochman or Indiana University and Jeff Young of Blue Owl Brewing conducted an experiment to map the microbiome of wort that was inoculated with several years and harvests of malted barley. Using DNA sequencing, they analysed the microbes present in 110°F wort that was inoculated with crushed malted barley at 0 hours, 24 hours, and 48 hours. The 7 malted grains that used to inoculate the wort were : * 2015 Breiss Merit 57, * 2016 Breiss Merit 57, * 2015 Patagonia Sebastien, * 2015 Briess Copeland, * 2016 Blacklands Endeavor, * 2016 Breiss Synergy, and * 2016 Weyermann Barke.
The grain samples before inoculation hosted a large variety of microbes, but immediately after inoculating the malted grains into 110°F wort, all of the grain samples were dominated by ''Weissela cibaria'' (ranging from 92-99% across all samples), a Gram-positive bacteria that is in the same order but a different family as ''Lactobacillus''. All but one of the grain samples also had a much smaller but not insignificant population of ''Salmonella bongori'' (1-4% across all samples), which has been associated with non-lethal food poisoning <ref>[https://en.wikipedia.org/wiki/Salmonella_bongori#Pathogenicity_and_epidemiology "Salmonella_bongori". Wikipedia. Retrieved 06/15/2017.]</ref>. There were also trace populations of other bacteria such as ''Enterobacter'' spp., ''Pantoea'' spp., ''Erwinia'' spp., and ''Lactococcus lactis'' in most of the samples. There was a significant ''L. lactics'' population in the 2016 Weyermann Barke, as well as ''Enterobacter aerogenes'' <ref name="blueowl_2017">[https://experiment.com/projects/mapping-the-sour-beer-microbiome/results "Mapping the sour beer microbiome".