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Production and Characterization of Sorghum Sourdough Bread Sequentially Fermented with Monascus purpureus and Lactiplantibacillus plantarum

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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.

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Data is contained within the article and available on request from the corresponding author.

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Funding

This research was funded by the Shuangzhi Plan of Sichuan Agricultural University.

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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.

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Correspondence to Aiping Liu or Shuliang Liu.

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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

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  • DOI: https://doi.org/10.1007/s11947-024-03332-0

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