The aim of this study was to characterize the biodiversity of lactic acid bacteria (LAB) isolated from spontaneously-fermented hull-less barley sourdough and to determine its technological properties. Biodiversity was investigated by analysis of colonies isolated from sourdough on four different agar media. Of the 80 isolates, 67 were rapidly pre-identified as LAB using Fourier transforms infrared spectroscopy (FTIR). As a result of cluster analysis, 32 lactic acid bacteria chosen from different branches were identified. According to the polymerase chain reaction (PCR) results, 9 different species were identified: Pediococcus (dominant species), Lactobacillus curvatus, Lactobacillus brevis, Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus musae, Lactobacillus paralimentarius, Leuconostoc mesenteroides and Lactobacillus equigenerosi. The most species and strain diversity among the media was determined in ModMRS environment. Unlike other studies about hull-less barley, Lactobacillus equigenerosi was identified in this study. LABs were identified with salt and acid tolerance. Generally, different levels of antibacterial activity in these species were shown against (rope spoilage) food borne pathogens. The greatest antimicrobial effect was observed for Pediococcus acidilactici SAB26, Lactobacillus plantarum SAB15 and Pediococcus acidilactici SAB13 compared to the other strains. Pediococcus species were found to have the highest antifungal effect against Penicillium carneum, Aspergillus flavus and A. niger. The phytase activity of LAB, which increases mineral bioavailability, was observed to be highest in Lactobacillus plantarum, Pediococcus pentosaceus, and Leuconostoc mesenteroides.

这项研究的目的是表征从自然发酵的无壳大麦面团中分离出的乳酸菌（LAB）的生物多样性，并确定其技术特性。通过分析从四种不同的琼脂培养基上从酵母中分离出的菌落来研究生物多样性。使用傅立叶变换红外光谱（FTIR），在这80个分离物中，有67个被快速地预先鉴定为LAB。聚类分析的结果是，鉴定了从不同分支中选出的32种乳酸菌。根据聚合酶链反应（PCR）的结果，9种不同的鉴定：片球菌（优势种），弯曲乳杆菌，短乳杆菌，植物乳杆菌，发酵乳杆菌，乳杆菌musae，乳杆菌paralimentarius，明串珠菌和乳酸菌equigenerosi。在ModMRS环境中确定了培养基中最多的物种和菌株多样性。与其他有关无壳大麦的研究不同，本研究中鉴定出了马氏乳杆菌。确定了耐盐和耐酸的LAB。通常，在这些物种中，针对（食物变质）食源性病原体表现出不同水平的抗菌活性。观察到乳酸乳球菌SAB26，植物乳杆菌SAB15和抗菌药的抗菌作用最大。与其他菌株相比，嗜酸小球菌SAB13。球菌中发现的物种具有对抗最高抗真菌作用青霉carneum，黄曲霉和黑曲霉。乳酸菌的植酸酶活性增加了矿物质的生物利用度，在植物乳杆菌，戊糖小球菌和中肠隐球菌中最高。