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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Detalles Bibliográficos
Autores principales: Mok, Wai Kit, Tan, Yong Xing, Lyu, Xiao Mei, Chen, Wei Ning
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7382164/
https://www.ncbi.nlm.nih.gov/pubmed/32724576
http://dx.doi.org/10.1002/fsn3.1541

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7382164/
https://www.ncbi.nlm.nih.gov/pubmed/32724576
http://dx.doi.org/10.1002/fsn3.1541

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