The aim of this work was to investigate how sprouting process may affect the indigenous lactic acid bacteria (LAB) and yeasts of wheat, barley, quinoa, lentil and chickpea flours. LAB and yeasts inhabiting the raw and sprouted flours were described by culture-dependent and -independent approach. Based on community-level catabolic profiles, the sprouting process led to a strong increase of the Shannon's diversity and substrate richness indices. Compared to raw flours, the highest ability to consume carbohydrates, polymers, amines, carboxylic acid and amino acids sources was found for the microbial communities of wheat, chickpea and lentil sprouted flours. Except for LAB detected in quinoa, sprouting process caused significant (P < 0.05) changes in the cell density of LAB and yeasts. Compared to raw flours, all sprouted flours harboured a different microbiome and a higher number of LAB strains. Positive correlations (r > 0.70; FDR < 0.05) were found between cell density of LAB and yeasts with the time of sprouting process and the concentrations of free sugars content in flours.

This study demonstrated that the sprouting process of wheat, barley, quinoa, lentil and chickpea grains modifies the microbial metabolic activities and composition of the lactic acid bacteria and yeasts of the resulting flours.

这项工作的目的是研究发芽过程如何影响本地乳酸菌（LAB）和小麦，大麦，藜麦，小扁豆和鹰嘴豆粉的酵母。通过培养依赖性和非依赖性方法描述了居住在生面粉和发芽面粉中的LAB和酵母。基于社区水平的分解代谢特征，发芽过程导致香农的多样性和底物丰富度指数大大提高。与生面粉相比，发现小麦，鹰嘴豆和小扁豆发芽面粉的微生物群落具有最高的碳水化合物，聚合物，胺，羧酸和氨基酸来源的消耗能力。除了在藜麦中检测到LAB外，发芽过程导致LAB和酵母细胞密度发生显着变化（P <0.05）。与生粉相比 所有发芽的面粉都带有不同的微生物组和更多的LAB菌株。乳酸菌和酵母的细胞密度与发芽时间和面粉中游离糖含量之间存在正相关关系（r> 0.70； FDR <0.05）。

这项研究表明，小麦，大麦，藜麦，小扁豆和鹰嘴豆谷物的发芽过程会改变所得面粉的微生物代谢活性以及乳酸菌和酵母的组成。