The dynamics of indigenous epiphytic bacterial and fungal communities of barley grains through the commercial malting process in Western Canada

Author:

Chen WenORCID,Cheung H.Y. KittyORCID,McMillan Morgan,Turkington Thomas Kelly,Izydorczyk Marta S.,Gräfenhan Tom

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Reference93 articles.

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2. Cell wall degradation is required for normal starch mobilisation in barley endosperm;Andriotis;Sci. Rep.,2016

3. Identification of lactic acid bacteria isolated from Nigerian foods: medical importance and comparison of their bacteriocins activities;Arimah;J. Nat. Sci. Res.,2014

4. American Society of Brewing Chemists (ASBC) Methods of Analysis: Microbiology, Yeast,2022

5. Differences in hydrolytic enzyme activity accompany natural variation in mature aleurone morphology in barley (Hordeum vulgare L.);Aubert;Sci. Rep.,2018

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