Solid-State Fermented Okara with Aspergillus spp. Improves Lipid Metabolism and High-Fat Diet Induced Obesity
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DOI: 10.3390/metabo12030198
Abstract: 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… read more here.
Keywords: lipid metabolism; solid state; high fat; diet induced ... See more keywords
α-Glucosidase Inhibitory Activity of Fermented Okara Broth Started with the Strain Bacillus amyloliquefaciens SY07
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DOI: 10.3390/molecules27031127
Abstract: In this work, a new strain of Bacillus amyloliquefaciens SY07 isolated from a traditional fermented soybean food was reported to possess remarkable α-glucosidase inhibitor-producing ability. Different culture media were applied for the proliferation of B.… read more here.
Keywords: okara broth; bacillus amyloliquefaciens; activity; strain bacillus ... See more keywords