Co-fermentation of yeast CECA and PL09 modulates antioxidant activity, volatile and metabolic profiles of highland barley bran.

Abstract

Highland barley bran (HBB) is a nutrient-rich by-product whose food application is limited by poor flavor and palatability. This study compared glucose-supplemented HBB fermented for 24 h with CECA, PL09, or their 1:1 mixed culture using HS-SPME-GC-MS and untargeted metabolomics. Among the fermented treatments, CP24 showed the highest total phenolic and flavonoid colorimetric indices, while its in vitro DPPH and ABTS radical-scavenging activities reached 30.37% and 54.98%, respectively. CP24 also exhibited a distinct VOC profile, with isoamyl acetate and ethyl hexanoate reaching eOAVs of 30.96 and 38.60, respectively, although their sensory contributions require validation. Metabolomics identified 42 and 227 differential metabolites relative to C24 and P24, and correlation analysis revealed statistical associations between selected metabolites and VOCs. These findings characterize the treatment-dependent chemical and metabolic differences in fermented HBB and support its further evaluation in cereal foods.

Abstract as supplied by the indexing source. © the authors / publisher.