Please use this identifier to cite or link to this item: https://hdl.handle.net/10356/148628
Title: Effects of submerged liquid fermentation of Bacillus subtilis WX-17 using okara as sole nutrient source on the composition of a potential probiotic beverage
Authors: Mok, Wai Kit
Tan, Yong Xing
Lyu, Xiao Mei
Chen, Wei Ning
Keywords: Engineering::Chemical engineering
Issue Date: 2020
Source: Mok, 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/fsn3.1541
Journal: Food Science & Nutrition
Abstract: This 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.
URI: https://hdl.handle.net/10356/148628
ISSN: 2048-7177
DOI: 10.1002/fsn3.1541
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.
Fulltext Permission: open
Fulltext Availability: With Fulltext
Appears in Collections:SCBE Journal Articles

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