What question did this study set out to answer?

The research aims to identify surface-associated microflora and assess the impact of maceration on microbial release from dry oat seeds.

Microbiological assessment of dry oat (Avena sativa L.) seeds before and after maceration

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Evaluates the effect of maceration on microbial release from dry oat seeds, highlighting agricultural implications.

The research aims to identify surface-associated microflora and assess the impact of maceration on microbial release from dry oat seeds.
Commercial seed samples assessed in microbiology lab
Seeds rinsed and analyzed for surface microorganisms
Seeds soaked for 24 hours to release microorganisms
Cultured on selective media for microbial assessment
Microbial counts determined pre- and post-maceration
Pre-maceration, fecal coliforms had the highest count (244 CFU/100 mL)
Post-maceration, fecal coliforms decreased by 41%
Salmonella/Shigella counts dropped by 90% after maceration
Heterotroph counts reduced by over 90%
No yeasts or molds were detected before maceration

Millaku et al. (2026) studied this question.

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