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Table 1 Changes in amino acids in absolute value (mg/g dried okara) for fermented and unfermented okara

From: A metabolomic approach to understand the solid-state fermentation of okara using Bacillus subtilis WX-17 for enhanced nutritional profile

mg/g okara Control (raw okara) Fermented okara
Glycine 0.183 ± 0.0441 0.329 ± 0.104
Valine 0.0228 ± 0.00291 0.0458 ± 0.00457
Proline 1.28 ± 0.442 2.15 ± 0.591
Leucine 0.303 ± 0.0684 0.685 ± 0.175
Serine 0.130 ± 0.0309 0.141 ± 0.0188
Threonine 0.138 ± 0.0391 0.151 ± 0.00157
Phenylalanine 0.0799 ± 0.0306 0.194 ± 0.0179
Aspartic acid 0.200 ± 0.0703 0.292 ± 0.0278
Glutamic acid 0.611 ± 0.0211 1.30 ± 0.182
Lysine 0.0694 ± 0.00989 0.0856 ± 0.0156
Tyrosine 0.0235 ± 0.00215 0.0439 ± 0.00352
Total amino acids 3.04 ± 0.136 5.41 ± 1.21
  1. Results are as mean ± standard deviation (3 replicates)