Diversity Analysis Of Bacterial Species During Malting

Malt was used in the production of distilled spirits, and it can be processed into ingredients for different branches of the food in dustry. The production of malt was a complex biological process involving a wide range of biochemical and physiological reactions.And the diversity of the microbial of the barly plays a vital role during the malting,They can influence the germination process and the quality of the malt greatly. Therefore, monitoring and control the germination process was a complex task. The purpose of this paper is studying the microbial diversity in the process during malting, through the PCR- DGGE molecular biology method to identify the microorganisms during process of the malt and germination. Cluster analysis of DGGE fingerprint, it showed that the various stages of malt have high similarity of the microbial community.And Shannon-Wiener and Pielou are all on the rise during 0h to 48 h, this suggest that the biological diversity and evenness are all improved. Analysis of DGGE fingerprint band and affinity analysis, identify that during germination stage the main strains are e. coli, Neisseria genera, Erwinia and clay with bacillus genus.