A metabolomic approach to understand the solid-state fermentation of okara using Bacillus subtilis WX-17 for enhanced nutritional profile

AMB Express

Volumn 9, Issue 1, 2019, Pages

  Mok, Wai Kit ^a   Tan, Yong Xing ^b,c   Lee, Jaslyn ^a   Kim, Jaejung ^a   Chen, Wei Ning ^a  

^a Nanyang Technological University   (Singapore)

^b NANYANG TECHNOLOGICAL UNIVERSITY   (Singapore)

^c NANYANG TECHNOLOGICAL UNIVERSITY   (Singapore)

Author keywords

Bacillus subtilis; Fermentation; Food waste valorisation; Metabolomics; Okara

Indexed keywords

RNA 16S;

AMINO ACID ANALYSIS; ANIMAL FOOD; ANTIOXIDANT ACTIVITY; ARTICLE; BACILLUS SUBTILIS; BACTERIUM IDENTIFICATION; CARBOHYDRATE ANALYSIS; CONTROLLED STUDY; DPPH RADICAL SCAVENGING ASSAY; FATTY ACID ANALYSIS; FOOD WASTE; GEL ELECTROPHORESIS; GLYCOLYSIS; MASS FRAGMENTOGRAPHY; METABOLIC FLUX ANALYSIS; METABOLOMICS; NONHUMAN; NUCLEOTIDE SEQUENCE; NUTRITIONAL VALUE; OKARA; PRINCIPAL COMPONENT ANALYSIS; RNA SEQUENCE; SOLID STATE FERMENTATION; SPECTROPHOTOMETRY; TOFU; UPREGULATION;

EID: 85065225626     PISSN: None     EISSN: 21910855     Source Type: Journal    
DOI: 10.1186/s13568-019-0786-5     Document Type: Article

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