Abstract
This study explored the characteristics of Monascus-fermented sorghum sourdough bread (MSSB) that was prepared through sequential fermentation using Monascus purpureus LZSM06 and Lactiplantibacillus plantarum LZSR03. The findings revealed a remarkable accumulation of Monascus pigments in Monascus-fermented sorghum flour (MS), with Monacolin K and GABA reaching 34.73 mg/100 g and 29.91 mg/100 g, respectively. By incorporating MS with sourdough technology, MSSB presented an increased loaf volume, improved texture, and a burgundy color, which was more favorably accepted than the other three breads. Meanwhile, the total phenolic content, antioxidant activity, and GABA contents in MSSB were the highest (P < 0.05). Despite the slight off-flavor imparted by MS, the flavor complexity was enhanced in MSSB, particularly in terms of types and levels of alcohols, acids, and esters. These findings suggested that pre-fermentation with Monascus purpureus can improve baking characteristics, nutritional value, and overall sensory acceptance of sorghum sourdough bread, thus providing insights into innovation in this field.
Similar content being viewed by others
Data Availability
Data is contained within the article and available on request from the corresponding author.
References
Angioloni, A., & Collar, C. (2013). Suitability of oat, millet and sorghum in breadmaking. Food and Bioprocess Technology, 6, 1486–1493. https://doi.org/10.1007/s11947-012-0786-9
Cao, H., Gao, F., Shen, H., Su, Q., Guan, X., Sun, Z., & Yu, Z. (2023). Influence of partial substitution of wheat flour with sprouted oat flours on physicochemical and textural characteristics of wheat bread. Journal of Cereal Science, 110, 103649. https://doi.org/10.1016/j.jcs.2023.103649
Cataldo, P. G., Villegas, J. M., Savoy de Giori, G., Saavedra, L., & Hebert, E. M. (2020). Enhancement of γ-aminobutyric acid (GABA) production by Lactobacillus brevis CRL 2013 based on carbohydrate fermentation. International Journal of Food Microbiology, 333, 108792. https://doi.org/10.1016/j.ijfoodmicro.2020.108792
Chung, H. Y., Ma, W. C. J., Kim, J. S., & Chen, F. (2004). Odor-active headspace components in fermented red rice in the presence of a Monascus species. Journal of Agricultural and Food Chemistry, 52(21), 6557–6563. https://doi.org/10.1021/jf049280i
De Vuyst, L., Van Kerrebroeck, S., Harth, H., Huys, G., Daniel, H. M., & Weckx, S. (2014). Microbial ecology of sourdough fermentations: Diverse or uniform? Food Microbiology, 37, 11–29. https://doi.org/10.1016/j.fm.2013.06.002
Deng, X., Huang, G., Tu, Q., Zhou, H., Li, Y., Shi, H., Wu, X., Ren, H., Huang, K., He, X., & Xu, W. (2021). Evolution analysis of flavor-active compounds during artificial fermentation of Pu-erh tea. Food Chemistry, 357, 129783. https://doi.org/10.1016/j.foodchem.2021.129783
Egea, M. B., De Sousa, T. L., Dos Santos, D. C., De Oliveira Filho, J. G., Guimarães, R. M., Yoshiara, L. Y., & Lemes, A. C. (2023). Application of soy, corn, and bean by-products in the gluten-free baking process: A Review. Food and Bioprocess Technology, 16, 1429–1450. https://doi.org/10.1007/s11947-022-02975-1
Endo, A., Hasumi, K., Nakamura, T., Kunishima, M., & Masuda, M. (1985). Dihydromonacolin L and monacolin X, new metabolites those inhibit cholesterol biosynthesis. The Journal of Antibiotics, 38(3), 321–327. https://doi.org/10.7164/antibiotics.38.321
Fan, X., Han, J., Zhang, F., & Chen, W. (2023). Red yeast rice: A functional food used to reduce hyperlipidemia. Food Reviews International, 39(8), 4965–4991. https://doi.org/10.1080/87559129.2022.2043894
Fang, Y. J. (2011). Application and examples of esterified Monascus in the production of Luzhou flavor liquor. Liquor Making, 38, 75–78. (in Chinese).
Fang, L., Wang, W., Dou, Z., Chen, J., Meng, Y., Cai, L., & Li, Y. (2023). Effects of mixed fermentation of different lactic acid bacteria and yeast on phytic acid degradation and flavor compounds in sourdough. LWT, 174, 114438. https://doi.org/10.1016/j.lwt.2023.114438
Feng, S. S., Li, W., Hu, Y. J., Feng, J. X., & Deng, J. (2022). The biological activity and application of Monascus pigments: A mini review. International Journal of Food Engineering, 18(4), 253–266. https://doi.org/10.1515/ijfe-2021-0235
Girard, A. L., & Awika, J. M. (2018). Sorghum polyphenols and other bioactive components as functional and health promoting food ingredients. Journal of Cereal Science, 84, 112–124. https://doi.org/10.1016/j.jcs.2018.10.009
Hryhorenko, N., Krupa-Kozak, U., Bączek, N., Rudnicka, B., & Wróblewska, B. (2023). Gluten-free bread enriched with whole-grain red sorghum flour gains favourable technological and functional properties and consumers acceptance. Journal of Cereal Science, 110, 103646. https://doi.org/10.1016/j.jcs.2023.103646
Hur, S. J., Lee, S. Y., Kim, Y. C., Choi, I., & Kim, G. B. (2014). Effect of fermentation on the antioxidant activity in plant-based foods. Food Chemistry, 160, 346–356. https://doi.org/10.1016/j.foodchem.2014.03.112
Jagelaviciute, J., & Cizeikiene, D. (2021). The influence of non-traditional sourdough made with quinoa, hemp and chia flour on the characteristics of gluten-free maize/rice bread. LWT, 137, 110457. https://doi.org/10.1016/j.lwt.2020.110457
Jiang, Y., Lv, X., Zhang, C., Zheng, Y., Zheng, B., Duan, X., & Tian, Y. (2019). Microbial dynamics and flavor formation during the traditional brewing of Monascus vinegar. Food Research International, 125, 108531. https://doi.org/10.1016/j.foodres.2019.108531
Jiao, J., Zheng, Z., Liu, Z., & You, C. (2021). Study of the compositional, microbiological, biochemical, and volatile profile of red-veined Cheese, an internal Monascus-ripened variety. Frontiers in Nutrition, 8. https://www.frontiersin.org/articles/https://doi.org/10.3389/fnut.2021.649611
Jirasatid, S., Nopharatana, M., Kitsubun, P., & Tongta, A. (2013). Degradation kinetics of monacolin K in red yeast rice powder using multiresponse modeling approach. Journal of Food Engineering, 116(2), 436–443. https://doi.org/10.1016/j.jfoodeng.2012.12.018
Junejo, S. A., Rashid, A., Yang, L., Xu, Y., Kraithong, S., & Zhou, Y. (2021). Effects of spinach powder on the physicochemical and antioxidant properties of durum wheat bread. LWT, 150, 112058. https://doi.org/10.1016/j.lwt.2021.112058
Karrar, E., Musa, A., Sheth, S., Huang, W., Sarpong, F., & Wang, X. (2020). Effect of sorghum sourdough and nabag (zizyphus spina-christi) pulp powder on dough fermentation and quality characteristics of bread. Journal of Food Measurement and Characterization, 14(1), 455–464. https://doi.org/10.1007/s11694-019-00307-0
Kaur, S., Sachdev, P. A., Singh, A., & Surasani, V. K. R. (2023). Utilisation of Kinnow peel as a functional ingredient in bread: Physicochemical, functional, textural and sensory attributes. International Journal of Food Science & Technology, 58(5), 2706–2714. https://doi.org/10.1111/ijfs.16040
Lee, J. H., Kwak, E. J., Kim, J. S., Lee, K. S., & Lee, Y. S. (2007). A study on quality characteristics of sourdough breads with addition of red yeast rice. Journal of the Korean Society of Food Science and Nutrition, 36(6), 785–793. https://doi.org/10.3746/jkfn.2007.36.6.785
Lee, X. Y., Tan, J. S., & Cheng, L. H. (2022). Gamma aminobutyric acid (GABA) enrichment in plant-based Food – A mini review. Food Reviews International. https://doi.org/10.1080/87559129.2022.2097257
Li, Y., You, S., Cheng, L., Zeng, H., Zheng, B., & Zhang, Y. (2023). Physiochemical quality, microbial diversity, and volatile components of Monascus-fermented hairtail Surimi. Foods, 12(15). 10.3390/foods12152891
Liang, L., Omedi, J. O., Huang, W., Zheng, J., Zeng, Y., Huang, J., Zhang, B., Zhou, L., Li, N., Gao, T., & Guo, R. (2022). Antioxidant, flavor profile and quality of wheat dough bread incorporated with kiwifruit fermented by β-glucosidase producing lactic acid bacteria strains. Food Bioscience, 46, 101450. https://doi.org/10.1016/j.fbio.2021.101450
Liu, A., Jia, Y., Zhao, L., Gao, Y., Liu, G., Chen, Y., Zhao, G., Xu, L., Shen, L., Liu, Y., Chen, H., Wu, W., Li, C., & Liu, S. (2018). Diversity of isolated lactic acid bacteria in Ya’an sourdoughs and evaluation of their exopolysaccharide production characteristics. LWT, 95, 17–22. https://doi.org/10.1016/j.lwt.2018.04.061
Liu, T., Li, Y., Yang, Y., Yi, H., Zhang, L., & He, G. (2020). The influence of different lactic acid bacteria on sourdough flavor and a deep insight into sourdough fermentation through RNA sequencing. Food Chemistry, 307, 125529. https://doi.org/10.1016/j.foodchem.2019.125529
Manan, A. M., Samat, N., Kasran, M., & Hassan, H. (2017). Proximate and amino acids composition of Monascus fermented products with potential as functional feed ingredients. Cogent Food & Agriculture, 3(1), 1295767. https://doi.org/10.1080/23311932.2017.1295767
Misra, S., Mandliya, S., Pandey, P., Panigrahi, C., Dalbhagat, C. G., & Mishra, H. N. (2023). Effect of spray-and freeze-dried microcapsules containing probiotics and γ-Aminobutyric acid on nutritional, physicochemical, textural, pasting, rheological, and microstructural characteristics of composite dough. Food and Bioprocess Technology. https://doi.org/10.1007/s11947-023-03144-8
Montemurro, M., Beccaccioli, M., Perri, G., Rizzello, C. G., Reverberi, M., & Pontonio, E. (2023). A chestnut-hemp type-II sourdough to improve technological, nutritional, and sensory properties of gluten-free bread. International Journal of Food Microbiology, 404, 110322. https://doi.org/10.1016/j.ijfoodmicro.2023.110322
Nie, J., Fu, X., Wang, L., Xu, J., & Gao, X. (2023). Impact of Monascus purpureus fermentation on antioxidant activity, free amino acid profiles and flavor properties of kelp (Saccharina japonica). Food Chemistry, 400, 133990. https://doi.org/10.1016/j.foodchem.2022.133990
Nimnoi, P., & Lumyong, S. (2011). Improving solid-state fermentation of Monascus purpureus on agricultural products for pigment production. Food and Bioprocess Technology, 4, 1384–1390. https://doi.org/10.1007/s11947-009-0233-8
Panda, B. P., Javed, S., & Ali, M. (2010). Optimization of fermentation parameters for higher lovastatin production in red mold rice through co-culture of Monascus purpureus and Monascus ruber. Food and Bioprocess Technology, 3, 373–378. https://doi.org/10.1007/s11947-008-0072-z
Paraskevopoulou, A., Provatidou, E., Tsotsiou, D., & Kiosseoglou, V. (2010). Dough rheology and baking performance of wheat flour–lupin protein isolate blends. Food Research International, 43(4), 1009–1016. https://doi.org/10.1016/j.foodres.2010.01.010
Parmigiani Monteiro, A. B., Moral Gil Prados, C. R., de Rodrigues Silva, M. L., Silva, E. P., Damiani, C., & Vendruscolo, F. (2021). Production of Monascus pigments by solid-state cultivation of wheat grains and application in bread formulations. International Journal of Gastronomy and Food Science, 24, 100313. https://doi.org/10.1016/j.ijgfs.2021.100313
Qin, X. S., Luo, Z. G., Peng, X. C., Lu, X. X., & Zou, Y. X. (2018). Fabrication and characterization of quinoa protein nanoparticle-stabilized food-grade pickering emulsions with ultrasound treatment: Effect of ionic strength on the freeze–thaw stability. Journal of Agricultural and Food Chemistry, 66(31), 8363–8370. https://doi.org/10.1021/acs.jafc.8b02407
Rahayu, Y. Y. S., Yoshizaki, Y., Yamaguchi, K., Okutsu, K., Futagami, T., Tamaki, H., Sameshima, Y., & Takamine, K. (2017). Key volatile compounds in red koji-shochu, a Monascus-fermented product, and their formation steps during fermentation. Food Chemistry, 224, 398–406. https://doi.org/10.1016/j.foodchem.2016.12.005
Ren, R., Zeng, H., Mei, Q., Xu, Z., Mazhar, M., & Qin, L. (2022). Effects of Monascus purpureus-fermented tartary buckwheat extract on the blood lipid profile, glucose tolerance and antioxidant enzyme activities in KM mice. Journal of Cereal Science, 105, 103465. https://doi.org/10.1016/j.jcs.2022.103465
Sciarini, L. S., Ribotta, P. D., León, A. E., & Pérez, G. T. (2010). Influence of gluten-free flours and their mixtures on batter properties and bread quality. Food and Bioprocess Technology, 3, 577–585. https://doi.org/10.1007/s11947-008-0098-2
Shu, Q., Wei, T., Liu, X., Liu, S., & Chen, Q. (2022). The dough-strengthening and spore-sterilizing effects of mannosylerythritol lipid-A in frozen dough and its application in bread making. Food Chemistry, 369, 131011. https://doi.org/10.1016/j.foodchem.2021.131011
Siepmann, F. B., Ripari, V., Waszczynskyj, N., & Spier, M. R. (2018). Overview of sourdough technology: From production to marketing. Food and Bioprocess Technology, 11, 242–270. https://doi.org/10.1007/s11947-017-1968-2
Srianta, I., & Harijono. (2015). Monascus-fermented sorghum: Pigments and monacolin K produced by Monascus purpureus on whole grain, dehulled grain and bran substrates. International Food Research Journal, 22(1), 377–382. http://www.ifrj.upm.edu.my/22%20(01)%202015/(55).pdf
Su, S., Xu, R., Zhang, S., Sun, Y., Deng, M., Liu, S., & Liu, A. (2022). Effects of lactic acid bacteria fermented soybean dregs sourdough on steamed bread dough characteristics and steamed bread quality. Journal of Nuclear Agricultural Sciences, 36(11), 2218–2228. https://www.hnxb.org.cn/CN/https://doi.org/10.11869/j.issn.100-8551.2022.11.2218
Sun, L., Li, X., Zhang, Y., Yang, W., Ma, G., Ma, N., Hu, Q., & Pei, F. (2020). A novel lactic acid bacterium for improving the quality and shelf life of whole wheat bread. Food Control, 109, 106914. https://doi.org/10.1016/j.foodcont.2019.106914
Van Gemert, L. J. (2011). Odour thresholds. Compilations of odour threshold values in air, water and other media (second enlarged and revised ed.). Oliemans Punter & Partners BV: Netherlands.
Yalcin, E., Ozdal, T., & Gok, I. (2022). Investigation of textural, functional, and sensory properties of muffins prepared by adding grape seeds to various flours. Journal of Food Processing and Preservation, 46(5). https://doi.org/10.1111/jfpp.15316
Yang, W., Liu, F., Xu, C., Yuan, F., & Gao, Y. (2014). Molecular interaction between (−)-epigallocatechin-3-gallate and bovine lactoferrin using multi-spectroscopic method and isothermal titration calorimetry. Food Research International, 64, 141–149. https://doi.org/10.1016/j.foodres.2014.06.001
Yi, C., Li, Y., Zhu, H., Liu, Y., & Quan, K. (2021). Effect of Lactobacillus plantarum fermentation on the volatile flavors of mung beans. LWT, 146, 111434. https://doi.org/10.1016/j.lwt.2021.111434
Zheng, X., Hong, X., Jin, Y., Wang, C., Liu, Z., Huang, J., & Li, Q. (2022). Characterization of key aroma compounds and relationship between aroma compounds and sensory attributes in different aroma types of Fu brick tea. Food Chemistry: X, 13, 100248. https://doi.org/10.1016/j.fochx.2022.100248
Funding
This research was funded by the Shuangzhi Plan of Sichuan Agricultural University.
Author information
Authors and Affiliations
Contributions
Aiping Liu: Conceptualization, Methodology, Writing—original draft, Writing—review & editing, Supervision. Shun Zhang: Conceptualization, data collection, Writing—original draft. Qin Li, Kaidi Hu, Jianlong Li, Xiaolin Ao: Methodology, Formal analysis, Writing—review & editing. Li He, Shujuan Chen, Xinjie Hu, Yong Yang: Writing—review & editing. Shuliang Liu: Writing—review & editing, Supervision.
Corresponding authors
Ethics declarations
Competing Interests
The authors declare no competing interests.
Additional information
Publisher's Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Supplementary Information
Below is the link to the electronic supplementary material.
Rights and permissions
Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.
About this article
Cite this article
Liu, A., Zhang, S., Li, Q. et al. Production and Characterization of Sorghum Sourdough Bread Sequentially Fermented with Monascus purpureus and Lactiplantibacillus plantarum. Food Bioprocess Technol (2024). https://doi.org/10.1007/s11947-024-03332-0
Received:
Accepted:
Published:
DOI: https://doi.org/10.1007/s11947-024-03332-0