Felšöciová Soňa, Kowalczewski Przemysław Łukasz, Krajčovič Tomáš, Dráb Štefan, Kačániová Miroslava
Department of Microbiology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Tr. A. Hlinku 2, 949-76 Nitra, Slovakia.
Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland.
Plants (Basel). 2021 Aug 11;10(8):1655. doi: 10.3390/plants10081655.
Contamination of malting barley grain and malt with micromycetes sampled at various periods post-harvest (3rd, 6th, and 9th month of storage) and types of storage (storage silo and floor warehouse) was investigated. Each of these barley grain samples was malted. This article reports on the changes in the fungal microbiome composition and their overall count in barley grain and malt. From the surface-disinfected barley grain samples collected immediately after harvest, there were eight genera isolated, with a predominance of . A small increase of isolated microfungi was detected in barley stored in silo for 3 and 6 months (from 142 isolates to 149) and decreased below the number of isolates in barley before storage (133 isolates). Fungal count during storage gradually decreased up to 9 month in barley stored in floor warehouse (from 142 isolates to 84). The initial total count of microscopic fungi in malt before storage was the highest (112 isolates) with 7 genera detected, compared to malts prepared from barley stored for longer time (54 isolates, 7 genera, 9th month of storage). was the most abundant and frequent genus. Quantitative representation of the filamentous microscopic fungi was lower compared to yeasts especially in barley and malt prepared from barley stored at third month of storage in both type of storage. Yeasts were identified from all grain samples and malt samples with mass spectrometry. Most attention was given to the widely distributed fungus , 79% of strains produced at least one mycotoxin detected under in vitro assays using the TLC method (97% of them produced griseofulvin, 94% CPA, 79% patulin, 14% roquefortin C, and penitrem A was produced by two screening strains under laboratory conditions). It is therefore important to monitor the microflora throughout the production cycle of "barley to beer".
研究了收获后不同时期（储存第3个月、第6个月和第9个月）以及不同储存类型（储存筒仓和地面仓库）下制麦大麦籽粒和麦芽被微真菌污染的情况。对这些大麦籽粒样本分别进行了制麦。本文报道了大麦籽粒和麦芽中真菌微生物群落组成及其总数的变化。从收获后立即采集的表面消毒大麦籽粒样本中，分离出8个属，其中 占优势。在筒仓中储存3个月和6个月的大麦中，分离出的微真菌数量略有增加（从142株分离菌增加到149株），但随后降至储存前大麦中的分离菌数量以下（133株分离菌）。在地面仓库储存的大麦中，储存至9个月时真菌数量逐渐减少（从142株分离菌减少到84株）。储存前麦芽中微观真菌的初始总数最高（112株分离菌），检测到7个属，相比之下，由储存时间较长的大麦制备的麦芽（54株分离菌，7个属，储存第9个月）。 是最丰富和最常见的属。丝状微观真菌的定量表现低于酵母，尤其是在两种储存类型中储存第3个月的大麦制备的大麦和麦芽中。通过质谱法从所有谷物样本和麦芽样本中鉴定出了酵母。最受关注的是分布广泛的真菌 ，在使用薄层色谱法的体外试验中，79%的菌株产生了至少一种检测到的霉菌毒素（其中97%产生灰黄霉素，94%产生棒曲霉素，79%产生展青霉素，14%产生罗克福汀C，在实验室条件下，两种筛选菌株产生了青霉震颤素A）。因此，在“大麦到啤酒”的整个生产周期中监测微生物群落非常重要。
