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POSTERS: Microbiome/Communities II

P-328 - The role of grain-associated microbes in barley germination and malt production

Tuesday, August 5, 2025
10:15 AM - 11:00 AM HST
Location: Exhibit Hall 3
Abstract Text: Germination of barley grain is an essential step for creating malt used for fermented products. Grains, however, don't always germinate uniformly, especially under low oxygen conditions typical of the malting process. While grain pathogens are known to inhibit germination, the broader role of grain-associated microbes in this context is less understood. In this study, we explored the role of microbial communities in the germination of two barley varieties: ‘Thunder’ and ‘Lightning’, which differ in germination potential. These varieties were grown in three environments over three years. We determined fungal and bacterial isolation frequency and identified microbes by sequencing fungal (ITS) and bacterial (16S) barcode regions. We then quantified germination rates for grains from the same cultivars and sites. Ongoing efforts include metabarcoding to detect microbes not captured through culture-based methods. Overall, fungal and bacterial communities did not differ significantly between the two barley varieties. However, they strongly differed across sites. Seeds from the dry environment contained no culturable bacteria, yet had the highest rates of germination. In contrast, seeds from a high rainfall site had the highest microbial diversity but the lowest germination rate. Altogether, our findings suggest that the environment in which barley is grown plays a key role in shaping microbial communities and germination success, ultimately impacting malt quality. Deeper insight into microbe-grain interactions could inform malters optimize germination for improved malt production.