Production of value-added peptides from soybean meal during natural solid-state fermentation: Metabolites and bacterial communities

Production and analysis of metabolites from solid-state fermentation of Chenopodium formosanum (Djulis) sprouts in a bioreactor

(2023) Chen-Che Hsieh et al.   FOOD RESEARCH INTERNATIONAL

Production of value-added peptides from agro-industrial residues by solid-state fermentation with a new thermophilic protease-producing strain

(2023) Dandan Liu et al.   Food Bioscience

Dynamics of microbial communities, flavor, and physicochemical properties of pickled chayote during an industrial-scale natural fermentation: Correlation between microorganisms and metabolites

(2022) Zhixun Shang et al.   FOOD CHEMISTRY

Dynamic analysis of flavor properties and microbial communities in Chinese pickled chili pepper (Capsicum frutescens L.): A typical industrial-scale natural fermentation process

(2022) Zi Ye et al.   FOOD RESEARCH INTERNATIONAL

Obtaining of bioactive di and tripeptides from enzymatic hydrolysis of Soybean meal and its protein isolate using Alcalase® and Neutrase®

(2022) Thamara Thaiane da Silva Crozatti et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Simulated natural and high temperature solid-state fermentation of soybean meal: A comparative study regarding microorganisms, functional properties and structural characteristics

(2022) Feng Lu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of Tartary buckwheat on physicochemical properties and microbial community of low salt natural fermented soybean paste

(2022) Longquan Xiao et al.   FOOD CONTROL

Enhancing protease activity of Bacillus subtilis using UV-laser random mutagenesis and high-throughput screening

(2022) Feng Lu et al.   PROCESS BIOCHEMISTRY

pH shifting treatment of ultrasonically extracted soybean meal protein isolate: Effect on functional, structural, morphological and thermal properties

(2022) Dipak Das et al.   PROCESS BIOCHEMISTRY

Monitoring of critical parameters in thermophilic solid-state fermentation process of soybean meal using NIR spectroscopy and chemometrics

(2022) Chunhua Dai et al.   Journal of Food Measurement and Characterization

Sustainable processing of food waste for production of bio-based products for circular bioeconomy

(2021) Poonam Sharma et al.   BIORESOURCE TECHNOLOGY

Increasing peptide yield of soybean meal solid-state fermentation of ultrasound-treated Bacillus amyloliquefaciens

(2021) Yucheng Wang et al.   Innovative Food Science & Emerging Technologies

Bioconversion of agro-food industrial wastes into value-added peptides by a Bacillus sp. Mutant through solid-state fermentation

(2021) Jamila A. Tuly et al.   BIORESOURCE TECHNOLOGY

Advances in solid-state fermentation for bioconversion of agricultural wastes to value-added products: Opportunities and challenges

(2021) Chaitanya Reddy Chilakamarry et al.   BIORESOURCE TECHNOLOGY

Identification of a thermophilic protease‐producing strain and its application in solid‐state fermentation of soybean meal

(2021) Chunhua Dai et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Ultrasonic modification on fermentation characteristics of Bacillus varieties: Impact on protease activity, peptide content and its correlation coefficient

(2021) Yunliang Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Production of bioactive peptides from corn gluten meal by solid-state fermentation with Bacillus subtilis MTCC5480 and evaluation of its antioxidant capacity in vivo

(2020) Xin Jiang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of solid-state fermentation with Bacillus subtilis lwo on the proteolysis and the antioxidative properties of chickpeas

(2020) Wen Li et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Bacterial community dynamics reveal its key bacterium, Bacillus amyloliquefaciens ZB, involved in soybean meal fermentation for efficient water-soluble protein production

(2020) Ruoyu Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Nutritional and Functional Properties of Fermented Mixed Grains by Solid-State Fermentation with Bacillus amyloliquefaciens 245

(2020) Su Jin Heo et al.   Foods

Analysis in protein profile, antioxidant activity and structure-activity relationship based on ultrasound-assisted liquid-state fermentation of soybean meal with Bacillus subtilis

(2019) Siyu Ruan et al.   ULTRASONICS SONOCHEMISTRY

Thermophilic solid-state fermentation of rapeseed meal and analysis of microbial community diversity

(2019) Xiaoshan Hou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The necessity of walnut proteolysis based on evaluation after in vitro simulated digestion: ACE inhibition and DPPH radical-scavenging activities

(2019) Dandan Liu et al.   FOOD CHEMISTRY

Degradation of major allergens and allergenicity reduction of soybean meal through solid-state fermentation with microorganisms

(2018) Anshu Yang et al.   Food & Function

Feasibility study on direct fermentation of soybean meal by Bacillus stearothermophilus under non‐sterile conditions

(2018) Ping Wu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Dynamics of microbial community during the extremely long-term fermentation process of a traditional soy sauce

(2017) Yang Yang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

Inoculation effect of thermophilic microorganisms on protease production through solid-state fermentation under non-sterile conditions at lab and bench scale (SSF)

(2016) Mamdouh El-Bakry et al.   BIOPROCESS AND BIOSYSTEMS ENGINEERING

Production of bioactive peptides during soybean fermentation and their potential health benefits

(2016) Samurailatpam Sanjukta et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Chemical composition andin vitroantioxidant property of peptides produced from cottonseed meal by solid-state fermentation

(2014) Hong Sun et al.   CyTA-Journal of Food

Whole soybean as probiotic lactic acid bacteria carrier food in solid-state fermentation

(2014) ShanTing Zhang et al.   FOOD CONTROL

Substitution of chemical dehairing by proteases from solid-state fermentation of hair wastes

(2014) Juliana Abraham et al.   JOURNAL OF CLEANER PRODUCTION

Critical moisture content for microbial growth in dried food-processing residues

(2010) Farzaneh Rezaei et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE