Please use this identifier to cite or link to this item: https://hdl.handle.net/10356/148628
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dc.contributor.authorMok, Wai Kiten_US
dc.contributor.authorTan, Yong Xingen_US
dc.contributor.authorLyu, Xiao Meien_US
dc.contributor.authorChen, Wei Ningen_US
dc.date.accessioned2021-05-19T01:47:34Z-
dc.date.available2021-05-19T01:47:34Z-
dc.date.issued2020-
dc.identifier.citationMok, W. K., Tan, Y. X., Lyu, X. M. & Chen, W. N. (2020). Effects of submerged liquid fermentation of Bacillus subtilis WX-17 using okara as sole nutrient source on the composition of a potential probiotic beverage. Food Science & Nutrition, 8(7), 3119-3127. https://dx.doi.org/10.1002/fsn3.1541en_US
dc.identifier.issn2048-7177en_US
dc.identifier.other0000-0002-7341-3936-
dc.identifier.urihttps://hdl.handle.net/10356/148628-
dc.description.abstractThis work aims to produce a functional probiotic beverage using okara as the sole nutrient source. Hence, okara was fermented with Bacillus subtilis WX-17 in submerged liquid fermentation and the supernatant was tested. Metabolomic analysis showed that the nutritional profile of the beverage was enhanced after fermentation. Essential amino acids as well as short-chain fatty acids were significantly (p < .05) upregulated. Total phenolic content and antioxidant content (in terms of DPPH radical scavenging activity) increased by 6.32 and 1.55 times, respectively. After 6 weeks, probiotic viability remains unchanged when stored at 4°C and the cell count is above the minimum dosage to confer health benefits. Antimicrobial activity was also detected against gram-positive bacteria. The findings of this work showed the potential of submerged liquid fermentation of Bacillus subtilis WX-17 using okara as sole substrate to produce a functional and low-cost probiotic beverage.en_US
dc.description.sponsorshipNanyang Technological Universityen_US
dc.language.isoenen_US
dc.relation.ispartofFood Science & Nutritionen_US
dc.rights© 2020 The Author(s). This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.en_US
dc.subjectEngineering::Chemical engineeringen_US
dc.titleEffects of submerged liquid fermentation of Bacillus subtilis WX-17 using okara as sole nutrient source on the composition of a potential probiotic beverageen_US
dc.typeJournal Articleen
dc.contributor.schoolSchool of Chemical and Biomedical Engineeringen_US
dc.contributor.schoolInterdisciplinary Graduate School (IGS)en_US
dc.contributor.researchAdvanced Environmental Biotechnology Centre (AEBC)en_US
dc.contributor.researchNanyang Environment and Water Research Instituteen_US
dc.identifier.doi10.1002/fsn3.1541-
dc.description.versionPublished versionen_US
dc.identifier.pmid32724576-
dc.identifier.scopus2-s2.0-85086166916-
dc.identifier.issue7en_US
dc.identifier.volume8en_US
dc.identifier.spage3119en_US
dc.identifier.epage3127en_US
dc.subject.keywordsAntimicrobial Activityen_US
dc.subject.keywordsAntioxidant Activityen_US
dc.description.acknowledgementThe funding of this research was supported by the School of Chemical and Biomedical Engineering (SCBE) at Nanyang Technological University (NTU).en_US
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