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Peer-reviewedCC BYFood Chemistry: X

Comparative multi-omics analysis of microbial succession, metabolite profiles, and antioxidant properties in fermented black and yellow highland barley

  • Mengru Han1
  • Hanghang Hou1
  • Honglu Wang1
  • Miaomiao Zhang1
  • Xinyu Tang1
  • Xirong Zhou2
  • Meijin Liu2
  • Changshou Ma3
  • Qinghua Yang4
  • Baili Feng4
4 affiliations
  1. 1College of Agronomy, Northwest A&F University, State Key Laboratory of Crop Stress Biology in Arid Areas, Yangling 712100, China
  2. 2Gannan Tibetan Autonomous Prefecture Agricultural Science Research Institute, Hezuo 747000, China
  3. 3Haibei Tibetan Autonomous Prefecture Agriculture and Animal Husbandry Integrated Service Center, Haibei 812200, China
  4. 4College of Agronomy, Northwest A&F University, State Key Laboratory of Crop Stress Biology in Arid Areas, Yangling 712100, China; Corresponding authors.
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Abstract

Colored highland barley is rich in bioactive compounds, but fermentation-associated links among microbes, metabolites, and antioxidant properties remain unclear. Black (BHB) and yellow highland barley (YHB) were comparatively fermented using microbial profiling, non-volatile metabolomics, and antioxidant assays. Both cultivars showed reduced microbial diversity, lactic acid bacterial enrichment, fungal dominance by Saccharomycopsis , increased phenolics and anthocyanins, and decreased flavonoids. BHB retained higher flavonoid and anthocyanin contents and stronger radical-scavenging activities, whereas YHB showed greater increases in total phenolics and antioxidant capacity. Both were dominated by late-stage Pediococcus , but YHB had a denser positive bacterial network, whereas BHB showed greater modularity and enrichment of flavonoid- and phenolic acid-related metabolites. YHB was relatively associated with amino acid- and peptide-related metabolites. Lactiplantibacillus and Levilactobacillus were positively associated with selected phenolic metabolites. These findings identify common and cultivar-specific associations among microbial succession, metabolite variation, and antioxidant characteristics during colored highland barley fermentation.

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Cite

BibTeXRIS
BibTeX
@article{han2026comparative,
  title = {{Comparative multi-omics analysis of microbial succession, metabolite profiles, and antioxidant properties in fermented black and yellow highland barley}},
  author = {Mengru Han and Hanghang Hou and Honglu Wang and Miaomiao Zhang and Xinyu Tang and Xirong Zhou and Meijin Liu and Changshou Ma and Qinghua Yang and Baili Feng},
  journal = {Food Chemistry: X},
  year = {2026},
  month = oct,
  doi = {10.1016/j.fochx.2026.104424},
  url = {https://doi.org/10.1016/j.fochx.2026.104424},
  note = {CC BY},
}
RIS
TY  - JOUR
TI  - Comparative multi-omics analysis of microbial succession, metabolite profiles, and antioxidant properties in fermented black and yellow highland barley
AU  - Mengru Han
AU  - Hanghang Hou
AU  - Honglu Wang
AU  - Miaomiao Zhang
AU  - Xinyu Tang
AU  - Xirong Zhou
AU  - Meijin Liu
AU  - Changshou Ma
AU  - Qinghua Yang
AU  - Baili Feng
PY  - 2026
DA  - 2026/10/28
JO  - Food Chemistry: X
DO  - 10.1016/j.fochx.2026.104424
UR  - https://doi.org/10.1016/j.fochx.2026.104424
AB  - Colored highland barley is rich in bioactive compounds, but fermentation-associated links among microbes, metabolites, and antioxidant properties remain unclear. Black (BHB) and yellow highland barley (YHB) were comparatively fermented using microbial profiling, non-volatile metabolomics, and antioxidant assays. Both cultivars showed reduced microbial diversity, lactic acid bacterial enrichment, fungal dominance by Saccharomycopsis , increased phenolics and anthocyanins, and decreased flavonoids. BHB retained higher flavonoid and anthocyanin contents and stronger radical-scavenging activities, whereas YHB showed greater increases in total phenolics and antioxidant capacity. Both were dominated by late-stage Pediococcus , but YHB had a denser positive bacterial network, whereas BHB showed greater modularity and enrichment of flavonoid- and phenolic acid-related metabolites. YHB was relatively associated with amino acid- and peptide-related metabolites. Lactiplantibacillus and Levilactobacillus were positively associated with selected phenolic metabolites. These findings identify common and cultivar-specific associations among microbial succession, metabolite variation, and antioxidant characteristics during colored highland barley fermentation.
SN  - 2590-1575
ER  -