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首页> 外文期刊>Journal of Agricultural and Food Chemistry >Analysis of Improved Nutritional Composition of Potential Functional Food (Okara) after Probiotic Solid-State Fermentation
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Analysis of Improved Nutritional Composition of Potential Functional Food (Okara) after Probiotic Solid-State Fermentation

机译：益生菌固态发酵后改善潜在功能食品（Okara）的营养成分分析

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Okara is a major agro-waste, generated as a byproduct from the soymilk and tofu industry. Since okara has a high nutritive value, reusing it as a substrate for solid state biofermentation is an economical and environmental friendly option. Rhizopus oligosporus and Lactobacillus plantarum were the probiotic FDA-approved food-grade cultures used in this study. The study revealed that biofermenting okara improves its nutritional composition. It was found that the metabolomic composition (by GC-MS analysis) and antioxidant activity (by DPPH test) improved after the microbial fermentations. Of the two, okara fermented with R oligosporus showed better results. Further, the metabolites were traced back to their respective biosynthesis pathways, in order to understand the biochemical reactions being triggered during the fermentation processes. The findings of this entire work open up the possibility of employing fermented okara as a potential functional food for animal feed.
机译：奥卡拉是一个主要的农业废物，作为来自豆浆和豆腐行业的副产品。 由于牛肉具有高营养值，因此将其作为固态生物晶体的基材重用是一种经济和环境友好的选择。 Rhizopus Oligosporus和乳杆菌属Plantarum是本研究中使用的益生菌FDA批准的食品级培养物。 该研究表明，生物切割的奥卡拉改善了其营养组合物。 发现在微生物发酵后，代谢组合物（通过GC-MS分析）和抗氧化活性（通过DPPH测试）改善。 在两者中，用洛尼孢菌素发酵的Okara显示出更好的结果。 此外，代谢物追溯到它们各自的生物合成途径，以了解在发酵过程中被触发的生化反应。 整个工作的调查结果开辟了将发酵的幼鼠用作动物饲料的潜在功能食品的可能性。

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