{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,5]],"date-time":"2026-10-05T16:02:36Z","timestamp":1791216156696,"version":"4.1.0"},"reference-count":37,"publisher":"Frontiers Media SA","license":[{"start":{"date-parts":[[2026,6,8]],"date-time":"2026-06-08T00:00:00Z","timestamp":1780876800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["frontiersin.org"],"crossmark-restriction":true},"short-container-title":["Front. Microbiol."],"abstract":"<jats:sec>\n                    <jats:title>Introduction<\/jats:title>\n                    <jats:p>\n                      This study compared the effects of inoculated fermentation with pure\n                      <jats:italic>Mucor racemosus<\/jats:italic>\n                      (MMtz),\n                      <jats:italic>Bacillus subtilis<\/jats:italic>\n                      (BMtz), or\n                      <jats:italic>Actinomucor elegans<\/jats:italic>\n                      (AMtz) strains or a mixed culture of\n                      <jats:italic>M. racemosus<\/jats:italic>\n                      and\n                      <jats:italic>B. subtilis<\/jats:italic>\n                      (MBMtz) on the transformation of soybean residue (okara) into Meitauza relative to a commercially sourced traditional Meitauza (TMtz) used as an industry benchmark.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Methods<\/jats:title>\n                    <jats:p>Inoculated fermentation markedly improved nutritional quality. The BMtz sampled exhibited the highest soluble protein (31.25 g\/kg) and free amino acid contents (141.00 g\/kg). The MBMtz samples exhibited synergistically increased reducing sugar levels (38.20 g\/kg) and the highest antioxidant capacity with a 57% hydroxyl radical scavenging rate and stable iron-reducing power. Gas chromatography\u2013mass spectrometry analysis identified 242 volatile compounds that contributed to differential flavors.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Results<\/jats:title>\n                    <jats:p>\n                      The MBMtz samples exhibited the most complex and desirable aroma, which was characterized by fruity esters (12.77%) and fresh alcohols (14.86%). The pyrazines were abundant in BMtz samples (23.00%), conferring roasted and nutty aromas.\n                      <jats:italic>A. elegans<\/jats:italic>\n                      maintained a slightly alkaline environment and contributed unique volatiles, while\n                      <jats:italic>M. racemosus<\/jats:italic>\n                      was an effective single inoculum.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Discussion<\/jats:title>\n                    <jats:p>These findings indicate that targeted inoculation is a useful strategy to standardize and optimize Meitauza production, promoting soybean processing waste into a nutritionally enhanced, flavor-rich, and functional food product.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.3389\/fmicb.2026.1846638","type":"journal-article","created":{"date-parts":[[2026,6,8]],"date-time":"2026-06-08T06:05:46Z","timestamp":1780898746000},"update-policy":"https:\/\/doi.org\/10.3389\/crossmark-policy","source":"Crossref","is-referenced-by-count":1,"title":["Inoculation fermentation improves the nutritional quality and flavor profile of Chinese traditional fermented okara (Meitauza): a comparison with a commercial benchmark"],"prefix":"10.3389","volume":"17","author":[{"given":"Muhammad","family":"Faisal","sequence":"first","affiliation":[{"name":"College of Agricultural and Biological Engineering (College of Tree Peony), Heze University","place":["Heze, China"]},{"name":"School of Food Science and Pharmaceutical Engineering, Nanjing Normal University","place":["Nanjing, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zetian","family":"Cai","sequence":"additional","affiliation":[{"name":"College of Agricultural and Biological Engineering (College of Tree Peony), Heze University","place":["Heze, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Guihong","family":"Zhao","sequence":"additional","affiliation":[{"name":"College of Agricultural and Biological Engineering (College of Tree Peony), Heze University","place":["Heze, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jian","family":"Liu","sequence":"additional","affiliation":[{"name":"College of Agricultural and Biological Engineering (College of Tree Peony), Heze University","place":["Heze, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Fengzhen","family":"Chen","sequence":"additional","affiliation":[{"name":"College of Agricultural and Biological Engineering (College of Tree Peony), Heze University","place":["Heze, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Bo","family":"Wang","sequence":"additional","affiliation":[{"name":"College of Agricultural and Biological Engineering (College of Tree Peony), Heze University","place":["Heze, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chunxia","family":"Pang","sequence":"additional","affiliation":[{"name":"School of Food Science and Pharmaceutical Engineering, Nanjing Normal University","place":["Nanjing, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yuxing","family":"Guo","sequence":"additional","affiliation":[{"name":"School of Food Science and Pharmaceutical Engineering, Nanjing Normal University","place":["Nanjing, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Haibo","family":"Luo","sequence":"additional","affiliation":[{"name":"School of Food Science and Pharmaceutical Engineering, Nanjing Normal University","place":["Nanjing, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Huibo","family":"Song","sequence":"additional","affiliation":[{"name":"College of Agricultural and Biological Engineering (College of Tree Peony), Heze University","place":["Heze, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1965","published-online":{"date-parts":[[2026,6,8]]},"reference":[{"key":"ref1","doi-asserted-by":"publisher","first-page":"928","DOI":"10.1140\/epjp\/s13360-025-06873-1","article-title":"Green reduction approach for the synthesis of copper oxide nanoparticles using ginger extract and evaluation of their free radical scavenging activity","volume":"140","author":"Ali","year":"2025","journal-title":"Eur. 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