Solid-state fermentation with Rhizopus oligosporus RT-3 enhanced the nutritional properties of soybeans
Fermented soybean products are favorite foods worldwide because of their nutritional value and health effects. In this study, solid-state fermentation (SSF) of soybeans with Rhizopus oligosporus RT-3 was performed to investigate its nutraceutical potential. A rich enzyme system was released during S...
Main Authors: | , , , , , , , , |
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Format: | Article |
Language: | English |
Published: |
Frontiers Media S.A.
2022-09-01
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Series: | Frontiers in Nutrition |
Subjects: | |
Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2022.972860/full |