Effects of Solid-State Fermentation with <i>Eurotium cristatum</i> YL-1 on the Nutritional Value, Total Phenolics, Isoflavones, Antioxidant Activity, and Volatile Organic Compounds of Black Soybeans

Effects of Solid-State Fermentation with <i>Eurotium cristatum</i> YL-1 on the Nutritional Value, Total Phenolics, Isoflavones, Antioxidant Activity, and Volatile Organic Compounds of Black Soybeans

In this study, black soybean was firstly processed by solid-state fermentation (SSF) with a probiotic fungus <i>Eurotium cristatum</i> YL-1. The effect of SSF on the nutritional components (including proximate, amino acids, minerals, and fatty acids), total phenolics, isoflavones, antiox...

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Bibliographic Details
Main Authors: Yu Xiao, Yuxin Huang, Yulian Chen, Ziyi Fan, Ruyang Chen, Cheng He, Zongjun Li, Yuanliang Wang
Format: Article
Language:English
Published: MDPI AG 2021-05-01
Series:Agronomy
Subjects:
black soybean
<i>E. cristatum</i>
solid-state fermentation
nutritional value
isoflavones
antioxidant activity
Online Access:https://www.mdpi.com/2073-4395/11/6/1029

Internet

https://www.mdpi.com/2073-4395/11/6/1029

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