Metabolomics profiling and antioxidant analysis of enzymatically treated Okara fermented by Lactobacillus plantarum SY11

Okara, a major industrial by-product of soymilk production, can be sustainably repurposed as a cost-effective and environmentally friendly fermentation substrate. Lactic acid bacteria (LAB) fermentation is being used to enhance nutritional profile in fermented food. In this study, three LAB starters...

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Main Authors:	Lim, Siew Khim, Rosma Ahmad, Pongsathon Phapugrangkul, Siti Nur Hazwani Oslan, Lau, Nyok-Sean, Sixu-Gong, Tan, Joo Shun
Format:	Article
Language:	en
Published:	Elsevier Ltd. 2025
Subjects:	QR100-130 Microbial ecology TX341-641 Nutrition. Foods and food supply
Online Access:	https://eprints.ums.edu.my/id/eprint/44498/1/FULL%20TEXT.pdf https://eprints.ums.edu.my/id/eprint/44498/ https://doi.org/10.1016/j.fbio.2025.106518
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