Production and Characterization of Sorghum Sourdough Bread Sequentially Fermented with Monascus purpureus and Lactiplantibacillus plantarum-Reference-Cited by-同舟云学术

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

Published:2024-02-13 Issue: Volume: Page:
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Liu Aiping,Zhang Shun,Li Qin,Hu Kaidi,Li Jianlong,Ao Xiaolin,He Li,Chen Shujuan,Hu Xinjie,Liu Shuliang,Yang Yong

Funder

Shuangzhi Plan of Sichuan Agricultural University

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s11947-024-03332-0.pdf

Reference50 articles.

1. 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

2. 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

3. 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

4. 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

5. 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

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1. Enhancement of bioactive compounds, antioxidant capacity, and inhibitory effects on mushroom tyrosinase, α-glucosidase, and nitric oxide production in sorghum (Sorghum bicolor L.) via solid-state fermentation with Monascus purpureus;Food Science and Biotechnology;2024-06-25

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