Transforming okara into a microalgae culture medium

• Main Author: Kim, Jaejung
• Other Authors: Chen Wei Ning, William
• Format: Theses and Dissertations
• Language: English
• Published: 2019
• Subjects: Science::Biological sciences::Microbiology::Microorganisms; Engineering::Chemical engineering::Food processing and manufacture
• Online Access: https://hdl.handle.net/10356/96056; http://hdl.handle.net/10220/49477
• Institution: Nanyang Technological University

Okara is a soybean residue generated in the soymilk and tofu production. Despite the rich nutritional content of okara, majority of it is underutilized and discarded due to its insolubility. In this study, solid-state fermentation with food-grade fungi was utilized to solubilize the nutrients in oka...