Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, N-1432 Ås, Norway.
Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, N-1432 Ås, Norway.
Int J Food Microbiol. 2021 Mar 2;341:109059. doi: 10.1016/j.ijfoodmicro.2021.109059. Epub 2021 Jan 12.
The microbial community of ungerminated and germinated barley grains from three different cultivars grown at four different locations in Norway was investigated by culture dependent and culture independent methods. Lactic acid bacteria (LAB) was focused in this study and was isolated from germinated barley. The number of LAB ranged between 2.8 and 4.6 log cfu/g in ungerminated grains and between 4.9 and 6.3 log cfu/g in germinated grains. In total 66 out of 190 isolates were Gram+, catalase-negative and presumptive LAB. The LAB isolates were by 16S rRNA sequencing identified to be Carnobacterium maltaromaticum (6), Lactococcus lactis (2), Enterococcus sp. (1) and Leuconostoc sp. (57). Germination significantly influenced the bacterial composition. Regarding the different cultivars and growth places no significant difference in bacterial composition was seen. The most abundant bacterial genus was Pantoea (18.5% of the total sequences), followed by Rhizobium (10.1%) and Sphingomonas (9.9%). Fungal composition was significantly influenced by the germination process and the cultivation place, but no significant difference in fungal composition was detected between the 3 cultivars. The most abundant fungal genera were Cryptococcus (43.8% of all the sequences), Cladosporium (8.2%), Pyrenophora (7.4%) and Vagicola (6.3%). This study revealed knowledge of barley grain associated microbes of Norwegian barley that can be useful to control the malt quality. Germination affected both bacterial and fungal microbiota composition. No difference in bacterial microbiota composition was seen regarding cultivars and cultivation place, however, the fungal microbiota composition was significantly influenced by the cultivation place. Differences in fungal community of ungerminated and germinated barley samples of different geographical locations were more pronounced than differences in bacterial communities.
本研究采用培养依赖和培养独立的方法，调查了来自挪威四个不同地点三个不同品种的未发芽和发芽大麦谷物的微生物群落。本研究重点关注乳酸菌（LAB），并从发芽大麦中分离出乳酸菌。未发芽谷物中 LAB 的数量范围为 2.8 至 4.6 log cfu/g，发芽谷物中 LAB 的数量范围为 4.9 至 6.3 log cfu/g。在 190 个分离株中，共有 66 个为革兰氏阳性、过氧化氢酶阴性和推定的 LAB。通过 16S rRNA 测序鉴定，LAB 分离株为麦芽糖明串珠菌（6）、乳球菌（2）、肠球菌（1）和肠膜明串珠菌（57）。发芽显著影响了细菌组成。关于不同的品种和生长地点，细菌组成没有明显差异。最丰富的细菌属是 Pantoea（总序列的 18.5%），其次是 Rhizobium（10.1%）和 Sphingomonas（9.9%）。真菌组成受到发芽过程和培养地点的显著影响，但在 3 个品种之间未检测到真菌组成的显著差异。最丰富的真菌属是隐球菌（所有序列的 43.8%）、枝孢属（8.2%）、叶斑病菌（7.4%）和 Vagicola（6.3%）。本研究揭示了挪威大麦与大麦相关微生物的知识，这些知识可用于控制麦芽质量。发芽既影响细菌微生物群组成，也影响真菌微生物群组成。关于品种和栽培地点，细菌微生物群组成没有差异，然而，真菌微生物群组成受到栽培地点的显著影响。不同地理来源的未发芽和发芽大麦样本的真菌群落差异比细菌群落差异更为明显。
