Related Experiment Video
Updated: May 24, 2026

Metabolomic Analysis of Barley by Gas Chromatography/Mass Spectrometry
Published on: November 8, 2024
Multi-strain fermentation alters nutrient composition and phase distribution of metabolites in black highland barley
Yan Shao1, Bin Dang2, Xijuan Yang2
1State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
Abstract:
Fermentation improves cereal functionality, but the roles of microbial matrix modification and phase redistribution remain unclear. Black highland barley was fermented by Rhizopus oryzae solid-state fermentation (RO), R. oryzae-Lactiplantibacillus plantarum co-culture (RO + LP), and R. oryzae-Saccharomyces cerevisiae-L. plantarum sequential fermentation (RO-SC-LP), followed by phase separation where applicable. RO reduced starch from 53.24 to 25.38 g/100 g and increased reducing sugars to 310.92 mg/g DW, indicating fungal carbohydrate hydrolysis. RO-SC-LP promoted stronger staged substrate conversion, with 4.84 g/100 g residual starch in precipitate, 178.33 mg/g DW soluble protein in supernatant, and 940.35-1130.75 mg/100 g free amino acids. RO-SC-LP(S) showed the strongest antioxidant activity, with DPPH/ABTS IC50 values of 1.98/5.25 mg/mL and FRAP of 587.70 μmol Fe2+/L, whereas RO + LP showed stronger α-glucosidase inhibition (IC50 = 3.17 mg/mL). Metabolomics detected 2859 features across 24 classes, indicating that fermentation strategy and phase distribution jointly shaped metabolite partitioning and bioactivity.
More Related Videos
09:12Optimization of Processing of Tiebangchui with Highland Barley Wine Based on the Box-Behnken Design Combined with the Entropy Method
Published on: May 19, 2023
14:53Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol
Published on: October 24, 2016
Related Concept Videos
Bioreactor Controls-III
Microbes in Beverage Production
Microbes in Food Production
Microbes in the Production of Fermented Foods
Batch vs Continuous Culture
Microbial Fermentation