Effect of Solid-State Fermentation on Plant-Sourced Proteins: A Review
Published 2023 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Effect of Solid-State Fermentation on Plant-Sourced Proteins: A Review
Authors
Keywords
-
Journal
FOOD REVIEWS INTERNATIONAL
Volume -, Issue -, Pages 1-38
Publisher
Informa UK Limited
Online
2023-10-30
DOI
10.1080/87559129.2023.2274490
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Effect of microbial fermentation on nutritional and antinutritional contents of cassava leaf
- (2022) Zemenu Kerie Terefe et al. JOURNAL OF FOOD SAFETY
- Exploring the Impact of Solid-State Fermentation on Macronutrient Profile and Digestibility in Chia (Salvia hispanica) and Sesame (Sesamum Indicum) Seeds
- (2022) Joaquim Calvo-Lerma et al. Foods
- Overview of fermentation process: structure-function relationship on protein quality and non-nutritive compounds of plant-based proteins and carbohydrates
- (2022) Mohammad Alrosan et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Behavior study of Bifidobacterium longum using solid state fermentation from commercial soybean meal
- (2022) Antonieta Rodríguez de Olmos et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- A Novel Fermented Rapeseed Meal, Inoculated with Selected Protease-Assisting Screened B. subtilis YY-4 and L. plantarum 6026, Showed High Availability and Strong Antioxidant and Immunomodulation Potential Capacity
- (2022) Yan Wang et al. Foods
- Effects of Different Solid‐state Fermentation Ratios of S. cerevisiae and L. plantarum on Physico‐chemical Properties of Wheat Bran and the Quality of Whole Wheat Bread
- (2021) Duqin Zhang et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Activity and bioavailability of food protein‐derived angiotensin‐I‐converting enzyme–inhibitory peptides
- (2021) Lu Xue et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Nutritional quality improvement of soybean meal by Bacillus velezensis and Lactobacillus plantarum during two-stage solid- state fermentation
- (2021) Long Chen et al. AMB Express
- NUTRIENT ENHANCEMENT OF PALM KERNEL CAKE VIA SOLID STATE FERMENTATION BY LOCALLY ISOLATED Rhizopus oryzae ME01
- (2021) MOHD FIRDAUS OTHMAN Journal of Oil Palm Research
- Effect of Solid-State Fermentation on Nutritional Quality of Leaf Flour of the Drumstick Tree (Moringa oleifera Lam.)
- (2021) Honghui Shi et al. Frontiers in Bioengineering and Biotechnology
- Improvement of the nutritional, antioxidant and bioavailability properties of corn gluten-wheat bran mixture fermented with lactic acid bacteria and acid protease
- (2021) Xin Jiang et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Nutritive value of guar and copra meal after fermentation with yeast Saccharomyces cerevisiae in the diet of Nile tilapia, Oreochromis niloticus
- (2021) Namitha Dileep et al. TROPICAL ANIMAL HEALTH AND PRODUCTION
- Variations of Soybean Meal and Corn Mixed Substrates in Physicochemical Characteristics and Microbiota During Two-Stage Solid-State Fermentation
- (2021) Weifa Su et al. Frontiers in Microbiology
- Effect of solid state fermentation on proximate composition, antinutritional factors and in vitro protein digestibility of maize flour
- (2021) Zemenu K. Terefe et al. Food Science & Nutrition
- Dynamics of defatted rice bran in physicochemical characteristics, microbiota and metabolic functions during two-stage co-fermentation
- (2021) Weifa Su et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Upcycling of brewers’ spent grains via solid-state fermentation for the production of protein hydrolysates with antioxidant and techno-functional properties
- (2021) Yi Ling Chin et al. Food Chemistry-X
- Two‐step biological approach for treatment of rapeseed meal
- (2020) Yu Tie et al. JOURNAL OF FOOD SCIENCE
- Effect of solid-state fermentation on proximate composition, anti-nutritional factor, microbiological and functional properties of lupin flour
- (2020) Oladapo Oluwaseye Olukomaiya et al. FOOD CHEMISTRY
- Isolation of a Highly Efficient Antigenic-Protein-Degrading Bacillus amyloliquefaciens and Assessment of Its Safety
- (2020) Yang Li et al. Animals
- Bioactive peptides from food fermentation: A comprehensive review of their sources, bioactivities, applications, and future development
- (2020) Kong Fei Chai et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Aspergillus oryzae (Koji Mold) and Neurospora intermedia (Oncom Mold) application for flaxseed oil cake processing
- (2020) Bożena Stodolak et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Proximate composition, polyphenols, and antioxidant activity of solid state fermented peanut press cake
- (2020) Joginder Singh Duhan et al. PREPARATIVE BIOCHEMISTRY & BIOTECHNOLOGY
- Fermentation with Edible Rhizopus Strains to Enhance the Bioactive Potential of Hull-Less Pumpkin Oil Cake
- (2020) Anna Starzyńska-Janiszewska et al. MOLECULES
- Solid state fermentation of Moringa oleifera leaf meal by mixed strains for the protein enrichment and the improvement of nutritional value
- (2020) Honghui Shi et al. PeerJ
- Trypsin inhibitors: promising candidate satietogenic proteins as complementary treatment for obesity and metabolic disorders?
- (2019) Vanessa Cristina Oliveira de Lima et al. JOURNAL OF ENZYME INHIBITION AND MEDICINAL CHEMISTRY
- Solid state fermentation of de-oiled rice bran: Effect on in vitro protein digestibility, fatty acid profile and anti-nutritional factors
- (2019) Amit Ranjan et al. FOOD RESEARCH INTERNATIONAL
- Improvement of protein content and decrease of anti-nutritional factors in olive cake by solid-state fermentation: A way to valorize this industrial by-product in animal feed
- (2019) Salima Chebaibi et al. JOURNAL OF BIOSCIENCE AND BIOENGINEERING
- Protein Digestibility of Cereal Products
- (2019) Iris Joye Foods
- Food processing for the improvement of plant proteins digestibility
- (2019) Amanda Gomes Almeida Sá et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Production of value-added product from pineapple peels using solid state fermentation
- (2019) T.E. Aruna Innovative Food Science & Emerging Technologies
- Spelt wheat tempe as a value-added whole-grain food product
- (2019) Anna Starzyńska-Janiszewska et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Peptides derived from fermented soybean meal suppresses intestinal inflammation and enhances epithelial barrier function in piglets
- (2019) Yu Zhang et al. FOOD AND AGRICULTURAL IMMUNOLOGY
- Evaluation of biochemical and antioxidant dynamics during the co‐fermentation of dehusked barley with Rhizopus oryzae and Lactobacillus plantarum
- (2019) Kun Wang et al. JOURNAL OF FOOD BIOCHEMISTRY
- Interaction mechanisms of condensed tannins (proanthocyanidins) with wheat gluten proteins
- (2018) Audrey L. Girard et al. FOOD CHEMISTRY
- Oligopeptide derived from solid-state fermented cottonseed meal significantly affect the immunomodulatory in BALB/c mice treated with cyclophosphamide
- (2018) Jiancheng Liu et al. FOOD SCIENCE AND BIOTECHNOLOGY
- Improvement of Animal Feed Additives of Ginkgo Leaves through Solid-state Fermentation using Aspergillus niger
- (2018) Jiahong Wang et al. International Journal of Biological Sciences
- Improvement of Quality and Digestibility of Moringa Oleifera Leaves Feed via Solid-State Fermentation by Aspergillus Niger
- (2018) Jiahong Wang et al. International Journal of Chemical Reactor Engineering
- Effects of Cordyceps militaris (L.) Fr. fermentation on the nutritional, physicochemical, functional properties and angiotensin I converting enzyme inhibitory activity of red bean (Phaseolus angularis [Willd.] W.F. Wight.) flour
- (2018) Yu Xiao et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Solid-state fermentation of soybean okara : Isoflavones biotransformation, antioxidant activity and enhancement of nutritional quality
- (2018) Vidiany A. Queiroz Santos et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Whole-grain oats (Avena sativa L.) as a carrier of lactic acid bacteria and a supplement rich in angiotensin I-converting enzyme inhibitory peptides through solid-state fermentation
- (2018) Han Wu et al. Food & Function
- Lactobacillus plantarum with Functional Properties: An Approach to Increase Safety and Shelf-Life of Fermented Foods
- (2018) Sudhanshu S. Behera et al. Biomed Research International
- Effect of Lactobacillus plantarum Fermentation on the Surface and Functional Properties of Pea Protein-Enriched Flour
- (2018) Burcu Çabuk et al. FOOD TECHNOLOGY AND BIOTECHNOLOGY
- Perspectives of lupine wholemeal protein and protein isolates biodegradation
- (2018) Elena Bartkiene et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Mould starter selection for extended solid-state fermentation of quinoa
- (2018) Anna Starzyńska-Janiszewska et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Controlled fermentation of rapeseed presscake by Rhizopus, and its effect on some components with relevance to human nutrition
- (2018) Friedrich-Karl Lücke et al. FOOD RESEARCH INTERNATIONAL
- Short Communication: Differences in Levels of Free Amino Acids and Total Protein in Human Foremilk and Hindmilk
- (2018) Joris van Sadelhoff et al. Nutrients
- Effects of Solid-State Fermentation and the Potential Use of Cassava By-products as Fermented Food
- (2018) Eduardo Marin Morales et al. Waste and Biomass Valorization
- In vitro investigation of bioactivities of solid-state fermented lupin, quinoa and wheat using Lactobacillus spp.
- (2018) Mutamed Ayyash et al. FOOD CHEMISTRY
- Use of non-Saccharomyces in single-culture, mixed and sequential fermentation to improve red wine quality
- (2017) Juan Manuel Del Fresno et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Effect of soybean meal fermented with Bacillus subtilis BS12 on growth performance and small intestinal immune status of piglets
- (2017) Yu Zhang et al. FOOD AND AGRICULTURAL IMMUNOLOGY
- Preparation and characterisation of glyceollin-enriched soya bean protein using solid-state fermentation
- (2017) Yan-Qiong Chen et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Solid-state fermentation of Moringa oleifera leaf meal using Bacillus pumilus CICC 10440
- (2017) Mengmeng Zhang et al. JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY
- Optimization of soy solid-state fermentation with selected lactic acid bacteria and the effect on the anti-nutritional components
- (2017) Xin Rui et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Improvement of nutritional value and bioactivity of soybean meal by solid-state fermentation with Bacillus subtilis
- (2017) Chunhua Dai et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Effects of soybean meal fermented by L. plantarum, B. subtilis and S. cerevisieae on growth, immune function and intestinal morphology in weaned piglets
- (2017) Jiajia Zhu et al. Microbial Cell Factories
- Identification and in silico characterization of a novel peptide inhibitor of angiotensin converting enzyme from pigeon pea ( Cajanus cajan )
- (2017) K.A. Ayub Nawaz et al. PHYTOMEDICINE
- Improved growth performance, food efficiency, and lysine availability in growing rats fed with lysine-biofortified rice
- (2017) Qing-Qing Yang et al. Scientific Reports
- Single Cell Protein Production by Saccharomyces cerevisiae Using an Optimized Culture Medium Composition in a Batch Submerged Bioprocess
- (2016) Mehrnoosh Hezarjaribi et al. APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY
- Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations – A review
- (2016) Cindy J. Zhao et al. FOOD RESEARCH INTERNATIONAL
- Detoxification of Jatropha curcas seed cake in solid-state fermentation of newly isolated endophytic strain and nutrition assessment for its potential utilizations
- (2016) Xiaoyu Zhang et al. INTERNATIONAL BIODETERIORATION & BIODEGRADATION
- Okara (soybean residue) biotransformation by yeast Yarrowia lipolytica
- (2016) Weng Chan VONG et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Nutrient assessment of olive leaf residues processed by solid-state fermentation as an innovative feedstuff additive
- (2016) P.-j. Xie et al. JOURNAL OF APPLIED MICROBIOLOGY
- Amino acids profile and antioxidant activity of different Lupinus angustifolius seeds after solid state and submerged fermentations
- (2016) Vytaute Starkute et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Improvement of bioactivity of soybean meal by solid-state fermentation with Bacillus amyloliquefaciens versus Lactobacillus spp. and Saccharomyces cerevisiae
- (2016) Chun-Hua Chi et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Changes in allergenic and antinutritional protein profiles of soybean meal during solid-state fermentation with Bacillus subtilis
- (2016) Sang-Hyun Seo et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Antioxidant phenolics and their microbial production by submerged and solid state fermentation process: A review
- (2016) Tapati Bhanja Dey et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Improvement of Protein Bioavailability by Solid-State Fermentation of Babassu Mesocarp Flour and Cassava Leaves
- (2016) E. M. Morales et al. Waste and Biomass Valorization
- Protein and healthy aging
- (2015) Douglas Paddon-Jones et al. AMERICAN JOURNAL OF CLINICAL NUTRITION
- Soybean Antigen Proteins and their Intestinal Sensitization Activities
- (2015) Long He et al. CURRENT PROTEIN & PEPTIDE SCIENCE
- Enhancing the Bioconversion of Winery and Olive Mill Waste Mixtures into Lignocellulolytic Enzymes and Animal Feed by Aspergillus uvarum Using a Packed-Bed Bioreactor
- (2015) José Manuel Salgado et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Solid-state fermentation of whole oats to yield a synbiotic food rich in lactic acid bacteria and prebiotics
- (2015) Nan Zhang et al. Food & Function
- Enrichment of ACE inhibitory peptides in navy bean (Phaseolus vulgaris) using lactic acid bacteria
- (2015) Xin Rui et al. Food & Function
- Chemical composition andin vitroantioxidant property of peptides produced from cottonseed meal by solid-state fermentation
- (2014) Hong Sun et al. CyTA-Journal of Food
- Effect of fermentation on the antioxidant activity in plant-based foods
- (2014) Sun Jin Hur et al. FOOD CHEMISTRY
- Whole soybean as probiotic lactic acid bacteria carrier food in solid-state fermentation
- (2014) ShanTing Zhang et al. FOOD CONTROL
- Study of the fermentation conditions and the antiproliferative activity of rapeseed peptides by bacterial and enzymatic cooperation
- (2014) Huihui Xie et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Production of a water-soluble fertilizer containing amino acids by solid-state fermentation of soybean meal and evaluation of its efficacy on the rapeseed growth
- (2014) Jianlei Wang et al. JOURNAL OF BIOTECHNOLOGY
- Solid state fermentation with lactic acid bacteria to improve the nutritional quality of lupin and soya bean
- (2014) Elena Bartkiene et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Solid-state fermentation of industrial solid wastes from the fruits of milk thistle Silybum marianum for feed quality improvement
- (2013) Fang Li et al. APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
- Increase in the plant protein ratio in the diet of white shrimp,Litopenaeus vannamei(Boone), usingBacillus subtilisE20-fermented soybean meal as a replacement
- (2013) Ya-Li Shiu et al. AQUACULTURE RESEARCH
- Optimization of Tannase Production and Improvement of Nutritional Quality of Two Potential Low-Priced Plant Feedstuffs under Solid State Fermentation byPichia kudriavzeviiIsolated from Fish Gut
- (2013) Sudipta Mandal et al. FOOD BIOTECHNOLOGY
- Antioxidant properties of Australian canola meal protein hydrolysates
- (2013) Adeola M. Alashi et al. FOOD CHEMISTRY
- Evaluation of biological activities of the short-term fermented soybean extract
- (2013) Ji-Soo Lee et al. FOOD SCIENCE AND BIOTECHNOLOGY
- Evaluation of Antimicrobial, Antioxidant Activities, and Nutritional Values of Fermented Foxtail Millet Extracts byLactobacillus paracaseiFn032
- (2013) Issoufou Amadou et al. INTERNATIONAL JOURNAL OF FOOD PROPERTIES
- Effect of controlled lactic acid fermentation on selected bioactive and nutritional parameters of tempeh obtained from unhulled common bean (Phaseolus vulgaris) seeds
- (2013) Anna Starzyńska-Janiszewska et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Dietary requirements of “nutritionally non-essential amino acids” by animals and humans
- (2012) Guoyao Wu et al. AMINO ACIDS
- Anti-diabetic activity peptides from albumin against α-glucosidase and α-amylase
- (2012) Zhipeng Yu et al. FOOD CHEMISTRY
- Antioxidant and antihypertensive properties of liquid and solid state fermented lentils
- (2012) Maria Inés Torino et al. FOOD CHEMISTRY
- Antioxidant activities of rapeseed peptides produced by solid state fermentation
- (2012) Rong He et al. FOOD RESEARCH INTERNATIONAL
- Peptides derived from high oleic acid soybean meals inhibit colon, liver and lung cancer cell growth
- (2012) Srinivas J. Rayaprolu et al. FOOD RESEARCH INTERNATIONAL
- Effect of dietary arginine supplementation on reproductive performance of mice with porcine circovirus type 2 infection
- (2011) Wenkai Ren et al. AMINO ACIDS
- Relationship between digestibility and secondary structure of raw and thermally treated legume proteins: a Fourier transform infrared (FT-IR) spectroscopic study
- (2011) M. Carbonaro et al. AMINO ACIDS
- Bioactive phenolic compounds: Production and extraction by solid-state fermentation. A review
- (2011) Silvia Martins et al. BIOTECHNOLOGY ADVANCES
- Influence of the degree of hydrolysis (DH) on antioxidant properties and radical-scavenging activities of peanut peptides prepared from fermented peanut meal
- (2011) Youwei Zhang et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Chemometric Analysis of the Amino Acid Requirements of Antioxidant Food Protein Hydrolysates
- (2011) Chibuike C. Udenigwe et al. INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
- Proline Utilization by Bacillus subtilis: Uptake and Catabolism
- (2011) S. Moses et al. JOURNAL OF BACTERIOLOGY
- OPTIMIZED LACTOBACILLUS PLANTARUM LP6 SOLID-STATE FERMENTATION AND PROTEOLYTIC HYDROLYSIS IMPROVE SOME NUTRITIONAL ATTRIBUTES OF SOYBEAN PROTEIN MEAL
- (2011) ISSOUFOU AMADOU et al. JOURNAL OF FOOD BIOCHEMISTRY
- Genomic diversity and versatility of Lactobacillus plantarum, a natural metabolic engineer
- (2011) Roland J Siezen et al. Microbial Cell Factories
- Angiotensin I-converting enzyme inhibitory properties of lentil protein hydrolysates: Determination of the kinetics of inhibition
- (2010) Chockry Barbana et al. FOOD CHEMISTRY
- Physicochemical, Nutritional and Antioxidant Properties of Tempeh Flour from Common Bean ( Phaseolus vulgaris L.)
- (2010) M. Reyes-Bastidas et al. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
- Amino acid and fiber digestibility, intestinal bacterial profile, and enzyme activity in growing pigs fed dried distillers grains with solubles-based diets12
- (2010) Y. Yang et al. JOURNAL OF ANIMAL SCIENCE
- Angiotensin I-converting enzyme inhibitory properties and SDS-PAGE of red lentil protein hydrolysates
- (2010) Joyce Irene Boye et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Value addition of vegetable wastes by solid-state fermentation using Aspergillus niger for use in aquafeed industry
- (2010) N. Rajesh et al. WASTE MANAGEMENT
- The role of protein digestibility and antacids on food allergy outcomes
- (2008) Eva Untersmayr et al. JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY
- Proteolysis in sourdough fermentations: mechanisms and potential for improved bread quality
- (2008) Michael G. Gänzle et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Tempeh flour from chickpea (Cicer arietinum L.) nutritional and physicochemical properties
- (2007) Paola I. Angulo-Bejarano et al. FOOD CHEMISTRY
- Immunoreactivity and Amino Acid Content of Fermented Soybean Products
- (2007) Juana Frias et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Publish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn MoreCreate your own webinar
Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.
Create Now