Effects of submerged liquid fermentation of Bacillus subtilis WX-17 using okara as sole nutrient source on the composition of a potential probiotic beverage

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...

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Bibliographic Details
Main Authors: Mok, Wai Kit, Tan, Yong Xing, Lyu, Xiao Mei, Chen, Wei Ning
Other Authors: School of Chemical and Biomedical Engineering
Format: Journal Article
Language:English
Published: 2021
Subjects:
Engineering::Chemical engineering
Antimicrobial Activity
Antioxidant Activity
Online Access:https://hdl.handle.net/10356/148628

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