Mustard bran is enriched with bioactive phenolic compounds and glucosinolates, yet it underutilized as a low-value processing by-product. Here, we investigate the effects of solid-state fermentation (SSF) using various food-grade microorganisms (Aspergillus spp., Rhizopus Bacillus subtilis, Saccharomyces cerevisiae) on phytochemical composition antioxidant activities oriental mustard yellow bra...

Sufu is one of the many soy food products. It is prepared when tofu is fermented with a strain of fungus, producing pehtze, which is then allowed to ripen with various dressing mixtures. Although pasteurization is applied to most commercial sufu, salt-tolerant pathogenic bacteria such as Bacillus spp. and Staphylococcus aureus are still detected in marketed sufu products. This study proposed ne...

Soya beans and several other beans and cereals have been used as substrates for tempe fermentation with the fungus Rhizopus oligosporus Saito. Except for the presence of alkaloids, the chemical composition of lupins (Lupinus mutabilis Sweet) is similar to that of soya beans. Therefore the potential of lupins for tempe production in regions with a long tradition of lupin consumption is promising...

Oftentimes, the employment of entomoremediation to reduce organic wastes encounters ubiquitous shortcomings, i.e., ineffectiveness valorize recalcitrant organics in wastes. Considering cost-favorability, a fermentation process can be employed facilitate degradation biopolymers into smaller organics, easing subsequent process. However, efficacy situ was found impeded by black soldier fly larvae ...