Use of fermented sprouted mung bean (Vigna radiata) containing protective starter culture LAB to produce clean‐label fortified wheat bread

Summary Predominant antifungal lactic acid bacteria (LAB) isolated from fermented sprouted mung bean (FSM) was used as protective starter culture in controlled FSM to produce a clean‐label fortified wheat bread. Sequencing results of the PCR products led to the identification of Pediococcus pentosaceus as the selected LAB isolate. The rate of surface growth of Aspergillus niger on FSM‐added bread was significantly (P 0.05) difference in terms of crumb hardness, specific volume and overall acceptability among the produced samples. Clean‐label fortified wheat bread containing controlled fermented sprouted mung bean.