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The microbiota of barley and malt

  • Chapter
Brewing Microbiology

Abstract

The barley grain carries with it a community of microorganisms that was formerly referred to as its microflora. This term has largely been dropped in recent years because it implies that the microorganisms belong to the plant kingdom, whereas only a few microalgae that may be present actually do. The term favored now is microbiota, because it indicates the presence of a range of different life forms. The microbiota of barley consists principally of bacteria, including members of both the Eubacteria and the filamentous Actinomycetes, filamentous fungi, and yeasts. These last two groups are together often referred to as the mycobiota, a term that has supplanted mycoflora.

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Flannigan, B. (2003). The microbiota of barley and malt. In: Priest, F.G., Campbell, I. (eds) Brewing Microbiology. Springer, Boston, MA. https://doi.org/10.1007/978-1-4419-9250-5_4

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