Malt - Bakuga (English spelling) malt

Japanese: 麦芽 - ばくが（英語表記）malt

Germinated barley seeds. Not only is it an important ingredient in beer brewing, but it is often used to prepare culture media (→ culture) for microorganisms. Barley sprouts that have just sprouted are called Spitz sprouts, and have the strongest starch-decomposing power, but the starch in the seeds is mostly undecomposed and has very little sugar. In contrast, barley sprouts that have grown to about the length of the husk are called short malt, and those that have grown to about 1.5 times the length are called long malt, which have weaker decomposing power but more sugar. Either short or long malt is used to prepare culture media for microorganisms, and short malt is considered to be the best for beer brewing.

Source: Encyclopaedia Britannica Concise Encyclopedia About Encyclopaedia Britannica Concise Encyclopedia Information

Japanese:

大麦の種子を発芽させたもの。ビール醸造の原料として重要なばかりでなく，微生物の培養基 (→培養 ) の調製に用いられることが少くない。大麦の芽がほんのわずか出たばかりのものはスピッツ発芽といい，デンプンの分解力は最も強いが，種子内のデンプンはほとんど未分解で糖分が著しく少い。これに対して芽が殻長ほどに伸びたものを短麦芽，1.5倍ぐらいに伸びたものを長麦芽といい，分解力は弱まるが糖分は多くなる。微生物の培養基の調製には短麦芽または長麦芽が，ビール醸造には短麦芽が最もよいとされている。

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