The Impact of Edible Red Fungus (Monascus sp.,) in Sourdough

Abstract

Sourdough (SD) bread is increasingly popular due to its nutritional advantages, such as improved digestibility and gut health. However, its dull appearance and presence of gluten can reduce its appeal to certain consumers. Concurrently, there is a growing demand for clean-labels, and naturally derived food ingredients. Monascus sp., an edible red fungus traditionally used in Asian fermented foods. Monascus sp., which produces red pigment, has gained attention due to its ability to synthesise natural pigments, enzymes, and bioactive compounds with potential gluten-degrading properties. Despite this promise, its growth and pigment production are influenced by environmental factors such as temperature and pH, limiting its application in SD bread.