THE INFLUENCE OF THE GRAIN MICROFLORA ON THE GERMINATIVE PHYSIOLOGY OF BARLEY

Abstract

Barley samples, which varied in maturity, were either steeped with calcium hypochlorite and then with a mixture of antibiotics, or in water, for twenty or sixty hours. The steeped grains were placed on agar and were scored for germination, growth of rootlets and α‐amylase production at intervals up to ninety six hours after draining. The rates and final percentages of germination, rootlet growth per germinated corn and α‐amylase per germinated corn were all greater where grain had been steeped with antimicrobial agents compared to water‐steeped control samples of grain. It was confirmed that the antimicrobial agents reduced the extent of inhibition of germination which followed extended steeping. Thus controlling microbes increased grain germinability and the vigour of the grains which germinated. However, the vigour of more water sensitive grain was not increased enough to be equal to that of mature grain by reducing microbial activity. Experiments in which grain was reinfected with a suspension of microbes, following steeping with antibiotics, supported the theory that the observed effects were due to reductions in microbial activity and not any secondary effects of the antimicrobial agents. 1992 The Institute of Brewing & Distilling