Co-Fermentation of Edible Mushroom By-Products with Soybeans Enhances Nutritional Values, Isoflavone Aglycones, and Antioxidant Capacity of Douchi Koji

Co-Fermentation of Edible Mushroom By-Products with Soybeans Enhances Nutritional Values, Isoflavone Aglycones, and Antioxidant Capacity of Douchi Koji

Douchi is a traditional salt-fermented soybean food with various bioactivities, such as anti-oxidation, anti-diabetes, and anti-hypertension, which are greatly affected by the activities of protease and β-glucosidase during koji production. Edible mushroom by-products are ideal ingredients for enhan...

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Bibliographic Details
Main Authors: Xiaoqin He, Peixiu Rong, Hongyan Liu, Bingcheng Gan, Dingtao Wu, Huabin Li, Renyou Gan
Format: Article
Language:English
Published: MDPI AG 2022-09-01
Series:Foods
Subjects:
Douchi koji
edible mushroom
protease
β-glucosidase
isoflavone
antioxidant activity
Online Access:https://www.mdpi.com/2304-8158/11/19/2943

Internet

https://www.mdpi.com/2304-8158/11/19/2943

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