title: Mathematical modeling of the development of antioxidant activity in soybeans fermented with Aspergillus oryzae and Aspergillus awamori in the solid state.
abstract: The kinetics of the development fungal growth, beta-glucosidase activity, total phenolics, and DPPH scavenging in soybeans fermented with Aspergillus oryzae and Aspergillus awamori were studied over an 8-day incubation period. Modified logistic equations were then used to describe the experimental fermentation profiles. In all cases the models were consistent and the parametric estimations were statistically significant. The predicted values have high coefficients of linear correlation with the experimental results, and the kinetic parameters obtained show that A. oryzae grows more rapidly and produces more antioxidant activity than A. awamori.
authors.affiliation: School of Chemical Engineering and Analytical Science, The University of Manchester, United Kingdom.
authors.forename: Dyah Hesti
authors.initials: DH
authors.lastname: Wardhani
authors.forename: José Antonio
authors.initials: JA
authors.lastname: Vázquez
authors.forename: Severino S
authors.initials: SS
authors.lastname: Pandiella
mesh_terms: D000975:Antioxidants / Q000032:analysis* / Q000378:metabolism; D001230:Aspergillus / Q000737:chemistry* / Q000254:growth & development / Q000378:metabolism; D005285:Fermentation; D007700:Kinetics; D008962:Models, Theoretical; D013025:Glycine max / Q000378:metabolism*
chemical_list: D000975:Antioxidants