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<p>Surface microbiota on cereal grains can influence fermentation outcomes and product quality in food processing. To better understand microbial responses during pre-processing, we analyzed the succession of bacterial communities on barley seeds from four cultivars over five soaking stages (0, 1, 2, 4, and 8 days). Using 16S rRNA gene sequencing, functional prediction, and ecological modeling, we observed a sharp decline in bacterial diversity and a compositional shift toward fermentative Firmicutes, particularly Lactobacillales. Functional profiles indicated reduced metabolic breadth and enhanced expression of fermentation- and transport-related pathways over time. Community assembly analysis indicated increasing dominance of stochastic factors—primarily limited dispersal—over time. Co-occurrence networks became simpler and shifted toward more negative associations over time. Our findings suggest that soaking not only reshapes microbial structure and function but also alters ecological stability, providing a scientific foundation for microbial management strategies in malting, germination, and cereal-based fermentation processes.</p> Graphical Abstract <p></p>

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Soaking reshapes the structure, function, and co-occurrence patterns of barley surface bacterial communities

  • 期刊论文

  • 发表日期：

    2026年4月30日

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  • Ziyan Zhao,
  • Xiding Wang,
  • Jia Feng,
  • Shulian Xie,
  • Yichen Qiao,
  • Tong Chen,
  • Guofang Xing,
  • Yang Liu

摘要

Surface microbiota on cereal grains can influence fermentation outcomes and product quality in food processing. To better understand microbial responses during pre-processing, we analyzed the succession of bacterial communities on barley seeds from four cultivars over five soaking stages (0, 1, 2, 4, and 8 days). Using 16S rRNA gene sequencing, functional prediction, and ecological modeling, we observed a sharp decline in bacterial diversity and a compositional shift toward fermentative Firmicutes, particularly Lactobacillales. Functional profiles indicated reduced metabolic breadth and enhanced expression of fermentation- and transport-related pathways over time. Community assembly analysis indicated increasing dominance of stochastic factors—primarily limited dispersal—over time. Co-occurrence networks became simpler and shifted toward more negative associations over time. Our findings suggest that soaking not only reshapes microbial structure and function but also alters ecological stability, providing a scientific foundation for microbial management strategies in malting, germination, and cereal-based fermentation processes.

Graphical Abstract