Differential volatile compounds between rice and tartary buckwheat by solid-state fermentation with Monascus...

Area of Science:

• Food Science
• Microbiology
• Biotechnology

Background:

• Solid-state fermentation (SSF) is a key process in food production.
• The choice of substrate significantly impacts the quality of fermented products.
• Monascus purpureus is known for producing valuable compounds like pigments and monacolin K.

Purpose of the Study:

• To investigate the effect of different substrates (rice, tartary buckwheat, and their combination) on Monascus purpureus SSF.
• To analyze the changes in nutritional composition, functional components, and volatile flavor compounds (VFCs).
• To determine the optimal substrate for enhanced quality and flavor.

Main Methods:

• Monascus purpureus SSF was performed using rice, tartary buckwheat (TB), and a rice-tartary buckwheat mixture (RTB).
• Analysis of starch, protein, Monascus pigments, monacolin K, and volatile flavor compounds (VFCs) was conducted.
• Comparative analysis of fermented products (MSFR, MSFTB, MSFRTB) was performed.

Main Results:

• Fermentation decreased starch and increased protein content across all substrates.
• Monascus pigments and monacolin K were produced in all fermented products.
• The RTB substrate (MSFRTB) significantly increased the content of five VFCs and most other VFCs compared to single-substrate fermentations.
• 1-propanol, 2-methylpropanal, acetone, and ethanol were identified as key flavor substances in MSFRTB.

Conclusions:

• Monascus purpureus SSF enhances nutritional and functional properties of food products.
• The selection of fermentation raw materials, particularly the combination of rice and tartary buckwheat, significantly impacts flavor profiles and VFC enrichment.
• MSFRTB fermentation offers superior flavor quality and increased beneficial compounds.