Soybean Curd Residue: Composition, Utilization, and Related Limiting Factors

Table 7

SCR fermented by various microorganisms for production.

No.	Strain	Products	Authors
1	Aspergillus japonicus MU-2	β-Fructofuranosidase	Hayashi et al., 1992 [46]
2	NRRL 330 + NCIM 653	Citric acid	Khare et al., 1995 [2]
3	Bacillus natto	Crude antioxidant preparation	Hattori et al., 1995 [65]
4	Bacillus subtilis NB22	Iturin A	Ohno et al., 1996 [48]
5	Methanogens I and II	Methane	Muroyama et al., 2001 [5]
6	Lactobacillus paracasei	Hydrogen	Noike et al., 2002 [66]
7	Ganoderma lucidum	Fruiting bodies	Hsieh and yang, 2004 [1]
8	Lactobacillus paracasei	Lactic acid	Muroyama et al., 2006 [4]
9	Bacillus subtilis B2	Antioxidant	Zhu et al., 2008 [47]
10	Digestion sludge	Methane	Zhou et al., 2011 [67]
11	B. subtilis	Phenolic compounds	Chung et al., 2011 [55]
12	Flammulina velutipes	Polysaccharides	Shi et al., 2012 [45]