Soybean residue (okara) fermentation with the yeast Kluyveromyces marxianus
Abstract
The soybean residue (okara) with high moisture content has generally been discarded, which has led to economic loss and socio-environmental problems. The effects of solid state fermentation using Kluyveromyces marxianus on the nutritional components, beany odor and processing properties of soybean residue were studied. The results showed that K. marxianus fermented soybean residue (FSR) had an increase in crude fat (24.5%), soluble dietary...
Paper Details
Title
Soybean residue (okara) fermentation with the yeast Kluyveromyces marxianus
Published Date
Oct 1, 2019
Journal
Volume
31
Pages
100439 - 100439
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