Solid-state fermentation with Rhizopus oligosporus RT-3 enhanced the nutritional properties of soybeans

Fermented soybean products are favorite foods worldwide because of their nutritional value and health effects. In this study, solid-state fermentation (SSF) of soybeans with Rhizopus oligosporus RT-3 was performed to investigate its nutraceutical potential. A rich enzyme system was released during S...

Descripción completa

Detalles Bibliográficos
Autores principales: Zhang, Yongzhu, Wei, Ruicheng, Azi, Fidelis, Jiao, Linshu, Wang, Heye, He, Tao, Liu, Xianjin, Wang, Ran, Lu, Baiyi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9493129/
https://www.ncbi.nlm.nih.gov/pubmed/36159501
http://dx.doi.org/10.3389/fnut.2022.972860

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9493129/
https://www.ncbi.nlm.nih.gov/pubmed/36159501
http://dx.doi.org/10.3389/fnut.2022.972860

Ejemplares similares