Solid-state fermented okara with Aspergillus spp. improves lipid metabolism and high-fat diet induced obesity

Solid-state fermented okara with Aspergillus spp. improves lipid metabolism and high-fat diet induced obesity

Okara is a major by-product of soymilk and tofu production. Despite retaining abundant nutrients after the process, okara is often under-utilized. In this study, solid-state fermentation (SSF) of okara was carried out using a koji starter (containing both Aspergillus oryzae and Aspergillus sojae) wi...

Full description

Bibliographic Details
Main Authors: Ichikawa, Natsumi, Ng, Li Shiuan, Makino, Saneyuki, Goh, Luo Lin, Lim, Yun Jia, Ferdinandus, Sasaki, Hiroyuki, Shibata, Shigenobu, Lee, Ken Chi-Lik
Other Authors: School of Physical and Mathematical Sciences
Format: Journal Article
Language:English
Published: 2022
Subjects:
Science::Chemistry
Okara
Aspergillus Oryzae
Online Access:https://hdl.handle.net/10356/155843

Internet

https://hdl.handle.net/10356/155843

Similar Items