Impact of microbial communities on malt properties in commercial malting

Posted on 06.02.2017 | Last Modified 07.05.2019
Lead Researcher (PI): Tom Gräfenhan
Institution: GRL, Canadian Grain Commission Organization
Total WGRF Funding: $85,627
Co-Funders: Agriculture & Agri-Food Canada, Alberta Barley Commission, Rahr Malting Co.
Start Date: 2013
Project Length: 5 Years

To generate DNA sequence data and microbial species information in order to address knowledge gaps that currently exist regarding the diversity, composition and fate of microbial communities during different stages of commercial malting.