Enhancing the functional properties of soymilk residues (okara) by solid-state fermentation with Actinomucor elegans
In this study, the food-grade fungal strain DCY-1 was isolated from Chinese traditional fermented soymilk residues (okara) and identified as Actinomucor elegans. The novel strain was used in the solid-state fermentation (SSF) of okara to improve their functional properties. Sodium dodecyl sulfate–po...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2017-01-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/19476337.2016.1226955 |