Ultrastructure of biofilms formed on barley kernels during malting with and without starter culture.

@article{Raulio2009UltrastructureOB,
  title={Ultrastructure of biofilms formed on barley kernels during malting with and without starter culture.},
  author={Mari Raulio and Annika Wilhelmson and Mirja Salkinoja-Salonen and Arja Laitila},
  journal={Food microbiology},
  year={2009},
  volume={26 4},
  pages={437-43}
}
Malted barley is a major raw material of beer, as well as distilled spirits and several food products. In the malting process, dry barley kernels are steeped in water which initiates germination and invigorates microbial growth on the kernels. In the present study, field emission scanning electron microscopy (FESEM) was used to visualize the microbial community within the tissues of barley kernels before and after the steeping, with and without Lactobacillus plantarum E76 added as a starter… CONTINUE READING

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