Inoculation fermentation improves the nutritional quality and flavor profile of Chinese traditional fermented okara (Meitauza): a comparison with a commercial benchmark
IntroductionThis study compared the effects of inoculated fermentation with pure Mucor racemosus (MMtz), Bacillus subtilis (BMtz), or Actinomucor elegans (AMtz) strains or a mixed culture of M. racemosus and B. subtilis (MBMtz) on the transformation of soybean residue (okara) into Meitauza relative...
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| Principais autores: | , , , , , , , , , |
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| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
Frontiers Media S.A.
2026-06-01
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| 叢編: | Frontiers in Microbiology |
| 主題: | |
| 在線閱讀: | https://www.frontiersin.org/articles/10.3389/fmicb.2026.1846638/full |
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