Effects of submerged liquid fermentation of Bacillus subtilis WX-17 using okara as sole nutrient source on the composition of a potential probiotic beverage
This work aims to produce a functional probiotic beverage using okara as the sole nutrient source. Hence, okara was fermented with Bacillus subtilis WX-17 in submerged liquid fermentation and the supernatant was tested. Metabolomic analysis showed that the nutritional profile of the beverage was enh...
| Main Authors: | , , , |
|---|---|
| Other Authors: | |
| Format: | Journal Article |
| Language: | English |
| Published: |
2021
|
| Subjects: | |
| Online Access: | https://hdl.handle.net/10356/148628 |
| _version_ | 1811678827939627008 |
|---|---|
| author | Mok, Wai Kit Tan, Yong Xing Lyu, Xiao Mei Chen, Wei Ning |
| author2 | School of Chemical and Biomedical Engineering |
| author_facet | School of Chemical and Biomedical Engineering Mok, Wai Kit Tan, Yong Xing Lyu, Xiao Mei Chen, Wei Ning |
| author_sort | Mok, Wai Kit |
| collection | NTU |
| description | This work aims to produce a functional probiotic beverage using okara as the sole nutrient source. Hence, okara was fermented with Bacillus subtilis WX-17 in submerged liquid fermentation and the supernatant was tested. Metabolomic analysis showed that the nutritional profile of the beverage was enhanced after fermentation. Essential amino acids as well as short-chain fatty acids were significantly (p < .05) upregulated. Total phenolic content and antioxidant content (in terms of DPPH radical scavenging activity) increased by 6.32 and 1.55 times, respectively. After 6 weeks, probiotic viability remains unchanged when stored at 4°C and the cell count is above the minimum dosage to confer health benefits. Antimicrobial activity was also detected against gram-positive bacteria. The findings of this work showed the potential of submerged liquid fermentation of Bacillus subtilis WX-17 using okara as sole substrate to produce a functional and low-cost probiotic beverage. |
| first_indexed | 2024-10-01T02:59:27Z |
| format | Journal Article |
| id | ntu-10356/148628 |
| institution | Nanyang Technological University |
| language | English |
| last_indexed | 2024-10-01T02:59:27Z |
| publishDate | 2021 |
| record_format | dspace |
| spelling | ntu-10356/1486282023-12-29T06:45:58Z Effects of submerged liquid fermentation of Bacillus subtilis WX-17 using okara as sole nutrient source on the composition of a potential probiotic beverage Mok, Wai Kit Tan, Yong Xing Lyu, Xiao Mei Chen, Wei Ning School of Chemical and Biomedical Engineering Interdisciplinary Graduate School (IGS) Advanced Environmental Biotechnology Centre (AEBC) Nanyang Environment and Water Research Institute Engineering::Chemical engineering Antimicrobial Activity Antioxidant Activity This work aims to produce a functional probiotic beverage using okara as the sole nutrient source. Hence, okara was fermented with Bacillus subtilis WX-17 in submerged liquid fermentation and the supernatant was tested. Metabolomic analysis showed that the nutritional profile of the beverage was enhanced after fermentation. Essential amino acids as well as short-chain fatty acids were significantly (p < .05) upregulated. Total phenolic content and antioxidant content (in terms of DPPH radical scavenging activity) increased by 6.32 and 1.55 times, respectively. After 6 weeks, probiotic viability remains unchanged when stored at 4°C and the cell count is above the minimum dosage to confer health benefits. Antimicrobial activity was also detected against gram-positive bacteria. The findings of this work showed the potential of submerged liquid fermentation of Bacillus subtilis WX-17 using okara as sole substrate to produce a functional and low-cost probiotic beverage. Nanyang Technological University Published version The funding of this research was supported by the School of Chemical and Biomedical Engineering (SCBE) at Nanyang Technological University (NTU). 2021-05-19T01:47:34Z 2021-05-19T01:47:34Z 2020 Journal Article Mok, W. K., Tan, Y. X., Lyu, X. M. & Chen, W. N. (2020). Effects of submerged liquid fermentation of Bacillus subtilis WX-17 using okara as sole nutrient source on the composition of a potential probiotic beverage. Food Science & Nutrition, 8(7), 3119-3127. https://dx.doi.org/10.1002/fsn3.1541 2048-7177 0000-0002-7341-3936 https://hdl.handle.net/10356/148628 10.1002/fsn3.1541 32724576 2-s2.0-85086166916 7 8 3119 3127 en Food Science & Nutrition © 2020 The Author(s). This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited. application/pdf |
| spellingShingle | Engineering::Chemical engineering Antimicrobial Activity Antioxidant Activity Mok, Wai Kit Tan, Yong Xing Lyu, Xiao Mei Chen, Wei Ning Effects of submerged liquid fermentation of Bacillus subtilis WX-17 using okara as sole nutrient source on the composition of a potential probiotic beverage |
| title | Effects of submerged liquid fermentation of Bacillus subtilis WX-17 using okara as sole nutrient source on the composition of a potential probiotic beverage |
| title_full | Effects of submerged liquid fermentation of Bacillus subtilis WX-17 using okara as sole nutrient source on the composition of a potential probiotic beverage |
| title_fullStr | Effects of submerged liquid fermentation of Bacillus subtilis WX-17 using okara as sole nutrient source on the composition of a potential probiotic beverage |
| title_full_unstemmed | Effects of submerged liquid fermentation of Bacillus subtilis WX-17 using okara as sole nutrient source on the composition of a potential probiotic beverage |
| title_short | Effects of submerged liquid fermentation of Bacillus subtilis WX-17 using okara as sole nutrient source on the composition of a potential probiotic beverage |
| title_sort | effects of submerged liquid fermentation of bacillus subtilis wx 17 using okara as sole nutrient source on the composition of a potential probiotic beverage |
| topic | Engineering::Chemical engineering Antimicrobial Activity Antioxidant Activity |
| url | https://hdl.handle.net/10356/148628 |
| work_keys_str_mv | AT mokwaikit effectsofsubmergedliquidfermentationofbacillussubtiliswx17usingokaraassolenutrientsourceonthecompositionofapotentialprobioticbeverage AT tanyongxing effectsofsubmergedliquidfermentationofbacillussubtiliswx17usingokaraassolenutrientsourceonthecompositionofapotentialprobioticbeverage AT lyuxiaomei effectsofsubmergedliquidfermentationofbacillussubtiliswx17usingokaraassolenutrientsourceonthecompositionofapotentialprobioticbeverage AT chenweining effectsofsubmergedliquidfermentationofbacillussubtiliswx17usingokaraassolenutrientsourceonthecompositionofapotentialprobioticbeverage |