Structural and Aroma Profile Enhancement of Sorghum (Sorghum bicolour L. Moench) Through Lactobacillus plantarum Fermentation

Sorghum (Sorghum bicolour L. Moench), as the world’s fifth-largest cereal, possesses characteristics such as reducing cholesterol, anti-inflammatory, and antioxidant properties. However, sorghum-based food products suffer from drawbacks such as hardness, cooking challenges, and suboptimal texture. Lactobacillus plantarum, a beneficial bacterium, has the capacity to ferment sorghum, enhancing its palatability and flavor. This study aimed to evaluate alterations in dietary fiber, protein, and starch resulting from L. plantarum fermentation of sorghum, alongside analyzing the flavor profile of the fermented sorghum grains using HS-GC-MS technology. The findings indicated that upon reaching saturation water absorption capacity, sorghum fermented by L. plantarum (3 × 10⁶ CFU/mL, 36 h and 30 °C) enhanced the structural integrity of dietary fiber, protein, and starch, while the elevation of compounds such as ketones, alcohols, and free amino acids contributed to the improved aroma profile of sorghum grains. This research provides a theoretical foundation for enhancing the physicochemical structure and flavor of sorghum.