Abstract
PurposeThe purpose of this paper is to evaluate the solid-state fermentation (SSF) of corn bran (CB) withMonascus purpureus.Design/methodology/approachThe SSF was realized with CB ranged in process: time (4, 8, 12 and 16 days), inoculum ratio (105, 106and 107spores for mL) and temperature (16, 24 and 32 °C). Color of the CB and fermented CB (FCB) was evaluated by spectrophotometer, and this result was used to choose one treatment. The proximal composition (moisture, lipid, ash and protein content), pH value, total phenolic content, antioxidant capacity and functional properties of CB and FCB were analyzed. The carbohydrate content and caloric value were calculated for CB and FCB.FindingsThe color results showed that during asexual reproduction, there was inhibition of the pigment production byM. purpureus. There was an increase in the amount of lipids and a decrease in carbohydrates in SSF, thus elucidating the primary metabolism ofM. purpureus. CB and FCB showed no statistical difference in either the emulsifying activity or water solubility.Originality/valueSSF is an alternative for the use of unvalued agroindustrial waste, and by utilizing this process with CB, a new ingredient with red color can be produced with important nutritional value.
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