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

    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 LZS...

    Ai** Liu, Shun Zhang, Qin Li, Kaidi Hu, Jianlong Li… in Food and Bioprocess Technology (2024)