Quantitative and Qualitative Composition of Bacterial Communities of Malting Barley Grain and Malt during Long-Term Storage

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dc.contributor.authorFelsöciová, Soňa
dc.contributor.authorKowalczewski, Przemysław Łukasz
dc.contributor.authorKrajčovič, Tomáš
dc.contributor.authorDráb, Štefan
dc.contributor.authorKačániová, Miroslava
dc.contributor.organizationDepartment of Microbiology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Nitra, Slovakiaen
dc.contributor.organizationDepartment of Food Technology of Plant Origin, Poznań University of Life Sciences, Polanden
dc.contributor.organizationHeineken Slovakia Sladovne, a.s., Hurbanovo, Slovakiaen
dc.contributor.organizationDepartment of Fruit Science, Viticulture and Enology, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Nitra, Slovakiaen
dc.contributor.organizationDepartment of Bioenergetics, Food Analysis and Microbiology, Institute of Food Technology and Nutrition, University of Rzeszow, Polanden
dc.date.accessioned2022-01-20T16:23:12Z
dc.date.available2022-01-20T16:23:12Z
dc.date.issued2020-09-01
dc.description.abstractIn the grain samples of three malting barley varieties harvested in 2016, and in the malt made from them, we observed microbial changes during storage. Analyses were performed after 0, 3, 6, and 9 months of storage in floor warehouses and silos. We monitored microbial changes based on the quantitative determination of microorganisms using a plate dilution method and qualitative determination of microorganisms, where we identified a particular species of bacteria using the MALDI-TOF MS Biotyper instrument (Bruker Daltonics, Bremen, Germany). Based on the quantitative determination of microorganisms, we found that the total plate counts of microorganisms was higher in malts than in barley grains. The storage period had the greatest impact on the number of coliform bacteria, which gradually increased with the growing months in storage. The number of lactic acid bacteria in barley grains with the growing months in storage and malt produced from them decreased slightly, and the content of the sporulating bacteria in all the samples fluctuated slightly. Differences in the numbers of observed microorganisms were negligible during storage between floor warehouses and silos. In the samples of barleys, the most commonly identified species were Pantoea agglomerans, which was also present in malt samples but did not belong to the dominant species. A diverse species representation appeared in the samples, whereas predominating species belonged to the Enterobacteriaceae family.en
dc.identifier.citationFelšöciová S, Kowalczewski PŁ, Krajčovič T, Dráb Š, Kačániová M. Quantitative and Qualitative Composition of Bacterial Communities of Malting Barley Grain and Malt during Long-Term Storage. Agronomy. 2020; 10(9):1301. https://doi.org/10.3390/agronomy10091301 ; (https://www.mdpi.com/2073-4395/10/9/1301)en
dc.identifier.doi10.3390/agronomy10091301
dc.identifier.issn2073-4395
dc.identifier.urihttps://open.icm.edu.pl/handle/123456789/20949
dc.language.isoen
dc.publisherMDPIen
dc.rightsUznanie autorstwa 4.0 Międzynarodowe*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subjectmalting barleyen
dc.subjectbacteriaen
dc.subjectmass spectrometryen
dc.subjectstorageen
dc.titleQuantitative and Qualitative Composition of Bacterial Communities of Malting Barley Grain and Malt during Long-Term Storageen
dc.typearticleen
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