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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...

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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

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