Solid-state fermented okara with Aspergillus spp. improves lipid metabolism and high-fat diet induced obesity

• Main Authors: Ichikawa, Natsumi, Ng, Li Shiuan, Makino, Saneyuki, Goh, Luo Lin, Lim, Yun Jia, Ferdinandus, Sasaki, Hiroyuki, Shibata, Shigenobu, Lee, Ken Chi-Lik
• Other Authors: School of Physical and Mathematical Sciences
• Format: Article
• Language: English
• Published: 2022
• Subjects: Science::Chemistry; Okara; Aspergillus Oryzae
• Online Access: https://hdl.handle.net/10356/155843
• Institution: Nanyang Technological University

Okara is a major by-product of soymilk and tofu production. Despite retaining abundant nutrients after the process, okara is often under-utilized. In this study, solid-state fermentation (SSF) of okara was carried out using a koji starter (containing both Aspergillus oryzae and Aspergillus sojae) wi...