ArticleAMB Express2019
A metabolomic approach to understand the solid-state fermentation of okara using Bacillus subtilis WX-17 for enhanced nutritional profile.
Article in AMB Express, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 22 papers.
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Who cites it
22 citing papers in PubMed.
- Effects of Thermal Pretreatment and Spontaneous Fermentation on the Quality Characteristics of Okara Flour.Food science & nutrition · 2026Article
- Unveiling Microbial Dynamics in the Spontaneous Fermentation of Oat and Rice Okara Sourdoughs.Foods (Basel, Switzerland) · 2026Article
- Self-Induced Anaerobic Fermented Products ofAnimals : an open access journal from MDPI · 2026Article
- Probiotics and their fermented feed: multi-dimensional effects and mechanistic insights on pork quality.Journal of animal science and biotechnology · 2026Review
- Synthetic microbial community to enhance the fermentation and feed valorization of pineapple waste.Frontiers in microbiology · 2026Article
- Macroscopic Physical Properties and Nutrient Content in the Fermentation of Pangasius Waste by Single Cultures and Microbial Consortiums and Their Potential for Feed.MicrobiologyOpen · 2025Article
- Specificity of Amino Acid Profiles Produced in Soybean Fermentations by ThreeJournal of microbiology and biotechnology · 2024Article
- Comparative Study on Growth and Metabolomic Profiles of Six Lactobacilli Strains by Sodium Selenite.Microorganisms · 2024Article
- Metabolomics analysis of okara probiotic beverages fermented withFood chemistry: X · 2024Article
- An overview of fermentation in the food industry - looking back from a new perspective.Bioresources and bioprocessing · 2023Review
- Characterization and valorization of soybean residue (okara) for the development of synbiotic ice cream.Food science & nutrition · 2023Article
- Effect of fermentation on structural properties and antioxidant activity of wheat gluten byFrontiers in nutrition · 2023Article
- Article
- Operable hepatitis B virus-related hepatocellular carcinoma: gut microbiota profile of patients at different ages.Annals of translational medicine · 2022Article
- Structural properties, antioxidant and immune activities of low molecular weight peptides from soybean dregs (Okara).Food chemistry: X · 2021Article
- Metabolomics as a Tool to Study Underused Soy Parts: In Search of Bioactive Compounds.Foods (Basel, Switzerland) · 2021Review
- Fermentation for future food systems: Precision fermentation can complement the scope and applications of traditional fermentation.EMBO reports · 2021Article
- SOX2-dependent expression of dihydroorotate dehydrogenase regulates oral squamous cell carcinoma cell proliferation.International journal of oral science · 2021Article
- Diet supplemented with fermented okara improved growth performance, meat quality, and amino acid profiles in growing pigs.Food science & nutrition · 2020Article
- Technology innovations for food security in Singapore: A case study of future food systems for an increasingly natural resource-scarce world.Trends in food science & technology · 2020Review
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5 authors.
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Abstract
Okara is a major agro-waste produced from the soybean industry. To hydrolyze the okara and enable nutrient release, a strategy to valorize okara using solid-state fermentation with food grade Bacillus subtilis (B. subtilis) WX-17 was carried out. The study showed that fermentation of okara with B. subtilis WX-17 improved its overall nutritional content. The total amino acids content increased from 3.04 ± 0.14 mg/g in unfermented okara to 5.41 ± 1.21 mg/g in okara fermented with B. subtilis WX-17. Total fatty acids content increased from 153.04 ± 5.10 to 166.78 ± 2.41 mg/g okara, after fermentation. Antioxidant content (DPPH) also increased by 6.4 times after fermentation. To gain insight into the mechanism, gas chromatography-mass spectrometry analysis was carried out. In total, 49 metabolites were detected, which could be classified mainly into carbohydrates, TCA cycle metabolites, amino acids and fatty acids. The decrease in carbohydrate metabolites, showed that glycolysis was upregulated. This would have provided the energy and metabolic flux towards the amino acid and fatty acid pathway. This is also in line with the increased amino acids and fatty acid production seen in okara fermented with B. subtilis WX-17. The findings of this work demonstrated the potential of using B. subtilis WX-17 fermentation, to enhance the nutritional profile of okara. This could serve as a potential low-cost animal feed or incorporated into the human diet.
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