ArticleFoods (Basel, Switzerland)2022
Co-Fermentation of Edible Mushroom By-Products with Soybeans Enhances Nutritional Values, Isoflavone Aglycones, and Antioxidant Capacity of Douchi Koji.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed, 15 citations in OpenAlex.
- Biogenic Amines Control in Bacterial-Type Douchi Using Bacillus velezensis A1: Strain Screening, Process Optimization, and Industrial Validation.Journal of food science · 2026Article
- Novel Angiotensin-Converting Enzyme Inhibitory Peptides fromPharmaceuticals (Basel, Switzerland) · 2026Article
- Edible Fungi Melanin: Recent Advances in Extraction, Characterization, Biological Activity and Applications.Journal of fungi (Basel, Switzerland) · 2025Review
- Specific surface area changes and functional potential exploration ofFood chemistry: X · 2025Article
- Exploring Phenolic Compounds in Crop By-Products for Cosmetic Efficacy.International journal of molecular sciences · 2024Review
- Fermented soybean foods and diabetes.Journal of diabetes investigation · 2023Review
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Authors and funding
7 authors at 3 institutions in 1 country.
Funding
Abstract
Douchi is a traditional salt-fermented soybean food with various bioactivities, such as anti-oxidation, anti-diabetes, and anti-hypertension, which are greatly affected by the activities of protease and β-glucosidase during koji production. Edible mushroom by-products are ideal ingredients for enhancing food flavor and nutritional quality due to their unique nutritional characteristics of high protein, rich amino acids, and low calories. However, there is no research on the preparation of Douchi by the mixed fermentation of edible mushroom by-products and soybeans. In this study, response surface methodology (RSM) was used to optimize the fermentation conditions of edible mushroom by-product Douchi koji (EMDK) with protease and β-glucosidase activities as indicators, and the changes in the main bioactive compounds and antioxidant activities of unfermented raw samples (URS), Douchi koji without edible mushroom by-product (DKWE), and EMDK were compared. The results of single-factor tests and RSM showed that the optimal fermentation conditions of EMDK were the
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