Effect of Monascus purpureus on the characteristics of sea buckthorn-highland barley complex Jiaosu

Abstract:

[Objective] To analyze whether Monascus purpureus can improve the characteristics of sea buckthorn-highland barley complex Jiaosu. [Methods] The pH, total sugar, total acids, soluble solids, total phenols, total flavonoids, ascorbic acid and monacolin K, superoxide dismutase, lipase, protease, 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging rate, 2,2ʹ-azino-bis(3-ethylbenzothiazoline- 6-sulfonic acid (ABTS) free radical scavenging rate, number of active yeast, and number of active lactobacilli were compared between control group, sea buckthorn group, sea buckthorn-highland barley Jiaosu group, and sea buckthorn-highland barley Jiaosu+M. purpureus group. [Results] The sea buckthorn-highland barley Jiaosu+M. purpureus group had higher total phenols, total flavonoids, ascorbic acid and monacolin K, superoxide dismutase, lipase, protease, DPPH free radical scavenging rate, ABTS free radical scavenging rate, number of active yeast, and number of active lactobacilli than the sea buckthorn group and the sea buckthorn-highland barley Jiaosu group (P<0.05). [Conclusion] The addition of M. purpureus can improve the characteristics of Jiaosu and plays a potential role in promoting the diversified development of the Jiaosu industry.