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...

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Detalles Bibliográficos
Autores principales: Ichikawa, Natsumi, Ng, Li Shiuan, Makino, Saneyuki, Goh, Luo Lin, Lim, Yun Jia, , Ferdinandus, Sasaki, Hiroyuki, Shibata, Shigenobu, Lee, Chi-Lik Ken
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8949957/
https://www.ncbi.nlm.nih.gov/pubmed/35323642
http://dx.doi.org/10.3390/metabo12030198

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8949957/
https://www.ncbi.nlm.nih.gov/pubmed/35323642
http://dx.doi.org/10.3390/metabo12030198

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