He Jingyi, Li Meng, Gao Mengxiang, Li Li, Liu Yingbao, Gu Tong, Wang Jinsong, Zhang Jialan
College of Life Science, Yangtze University, Jingzhou, Hubei 434025, China.
College of Life Science, Yangtze University, Jingzhou, Hubei 434025, China; Institute of Food Science and Technology, Yangtze University, Jingzhou, Hubei 434025, China.
Int J Food Microbiol. 2025 May 2;435:111181. doi: 10.1016/j.ijfoodmicro.2025.111181. Epub 2025 Mar 26.
The fermentation substrate influenced the quality and flavor of solid-state fermented products. Monascus purpureus solid-state fermentation was carried out with rice, tartary buckwheat (TB), and a combination of both (RTB) as fermentation substrates to explore the enrichment of functional components, the changes in the odor and volatile flavor components in Monascus fermented products. The fermentation process led to a decrease in starch content while increasing protein content and enriching the functional components in the final products. Additionally, Monascus pigments and monacolin K were produced during Monascus solid-state fermented rice (MSFR), TB (MSFTB) and RTB (MSFRTB). The fermentation of different raw materials resulted in variations in the composition of volatile flavor compounds (VFCs) in the fermented products. Compared to MSFR or MSFTB alone, MSFRTB could significantly increase the content of five VFCs, including nitrogen oxide, broad methane, sulfur organic, broad alcohol, and sulfur-chlor. The content of most VFCs in MSFRTB significantly increased compared to MSFR and MSFTB samples. Notably, VFCs such as 1-propanol, 2-methylpropanal, acetone, and ethanol were identified as the main flavor substances in MSFRTB. M. purpureus solid-state fermentation could enhance the nutritional composition, functional properties, and flavor quality of fermented products when compared to raw materials. The selection of fermentation raw materials significantly impacted the overall characteristics of the fermented products.
发酵底物影响固态发酵产品的品质和风味。以大米、苦荞（TB）以及二者的组合（RTB）作为发酵底物进行紫红红曲菌固态发酵，以探究功能成分的富集情况以及红曲发酵产品中气味和挥发性风味成分的变化。发酵过程导致淀粉含量降低，同时蛋白质含量增加，并且使最终产品中的功能成分得以富集。此外，在红曲固态发酵大米（MSFR）、苦荞（MSFTB）和大米 - 苦荞组合（MSFRTB）过程中产生了红曲色素和莫纳可林K。不同原料的发酵导致发酵产品中挥发性风味化合物（VFCs）的组成存在差异。与单独的MSFR或MSFTB相比，MSFRTB能显著提高包括氮氧化物、宽泛甲烷、有机硫、宽泛醇类和硫 - 氯在内的五种VFCs的含量。与MSFR和MSFTB样品相比，MSFRTB中大多数VFCs的含量显著增加。值得注意的是，1 - 丙醇、2 - 甲基丙醛、丙酮和乙醇等VFCs被确定为MSFRTB中的主要风味物质。与原料相比，紫红红曲菌固态发酵能够提高发酵产品的营养成分、功能特性和风味品质。发酵原料的选择对发酵产品的整体特性有显著影响。
