Transforming okara into a microalgae culture medium

• المؤلف الرئيسي: Kim, Jaejung
• مؤلفون آخرون: Chen Wei Ning, William
• التنسيق: Theses and Dissertations
• اللغة: English
• منشور في: 2019
• الموضوعات: Science::Biological sciences::Microbiology::Microorganisms; Engineering::Chemical engineering::Food processing and manufacture
• الوصول للمادة أونلاين: https://hdl.handle.net/10356/96056; http://hdl.handle.net/10220/49477

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...