Background Okara is the soybean residue that remains after the manufacture of soymilk or
soybean curd. The high moisture content (70–80%) makes it susceptible to spoilage, and so …

Koji is an intermediate fermentation agent, made by inoculating known microorganisms in
grains, such as rice, beans, and barley, to hydrolyze starch or protein. The quality of koji can …

The Cheonggukjang used in this study was made with four soybean cultivars grown and
harvested at the National Agrobiodiversity Center of the National Academy of Agricultural …

This study investigated the manufacturing of fermented soybean oil using a fermenting strain
commonly processed for soybeans [Bacillus amyloliquefaciens (BA), Bacillus subtilis (BS) …

Soybean curd residue has sulfur-containing amino acids, lysine, rich dietary fiber, and pectin
polysaccharide, but most of these are discarded due to storage problems. Fermentation of …

In the present study, we examined the effects of a mixture of three strains, Lactobacillus
plantarum CECT 7527, 7528, and 7529 (L. plantarum mixture), on body weight and lipid …

Objectives: Obesity is caused by the excess accumulation of fat in the body due to energy
imbalance, and it causes various diseases. The aim of this study was to investigate an anti …

The Cheonggukjang used in this study was made with four soybean cultivars grown and
harvested at the National Agrobiodiversity Center of the National Academy of Agricultural …

본 연구는 기능성이 우수한 발효비지를 비건 영양바에 첨가하여 발효비지 분말을 0%, 2%, 4%,
6%, 8% 첨가하고 품질특성 및 항산화능을 분석하였다. 발효비지의 총 폴리페놀함량은 591.94 …

The physical properties of jellified soybean curd residue (Biji) with the addition of various
gums were investigated to optimize the direct availability of a by-product of the tofu …