Aspergillus oryzae GB-107 fermentation improves nutritional quality of food soybeans and feed soybean meals.

@article{Hong2004AspergillusOG,
  title={Aspergillus oryzae GB-107 fermentation improves nutritional quality of food soybeans and feed soybean meals.},
  author={Kee-jong Hong and Chan-Ho Lee and Sung Woo Kim},
  journal={Journal of medicinal food},
  year={2004},
  volume={7 4},
  pages={430-5}
}
This study evaluated the effect of fermentation on the nutritional quality of food-grade soybeans and feed-grade soybean meals. Soybeans and soybean meals were fermented by Aspergillus oryzae GB-107 in a bed-packed solid fermentor for 48 hours. After fermentation, their nutrient contents as well as trypsin inhibitor were measured and compared with those of raw soybeans and soybean meals. Proteins were extracted from fermented and non-fermented soybeans and soybean meals, and the peptide… CONTINUE READING
Highly Influential
This paper has highly influenced 11 other papers. REVIEW HIGHLY INFLUENTIAL CITATIONS

Citations

Publications citing this paper.
Showing 1-10 of 62 extracted citations

Similar Papers

Loading similar papers…