Process for the preparation of malted cereals, wherein the steeping step includes one or more wetting stages at a temperature between 5 and 30.degree. C. preferably between 10 and 20.degree. C., until the material has a moisture content between 20 and 60% by weight, preferably between 38 and 47%, wherein after a germination period between 2 and 7 days, preferably between 3 to 6 days at a temperature between 10 and 30.degree. C., preferably between 14 and 18.degree. C., the steeped and germinated cereals are preferably kilned by increasing the temperature to values between 40 and 150.degree. C. until the material has a moisture content between 2 and 15% by weight, and wherein one or more microbial cultures selected from the group consisting of one or more bacteria and/or one of more activated spores are added in one or more times during the process.