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National Agricultural Library
U.S. Department of Agriculture
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  4. FUNCTIONALITY-GUIDED SMART FERMENTATION OF SOYBEAN MEAL: A NOVEL APPROACH TO PRODUCING NEXT-GENERATION MEAT ALTERNATIVES FROM A PLANT-BASED BYPRODUCT

FUNCTIONALITY-GUIDED SMART FERMENTATION OF SOYBEAN MEAL: A NOVEL APPROACH TO PRODUCING NEXT-GENERATION MEAT ALTERNATIVES FROM A PLANT-BASED BYPRODUCT

Objective

The overall objective of this project is to determine the effects of different tempeh starters on soybean meal (SBM) tempeh functionality and elucidate the role of functional genes of the tempeh starters in influencing SBM tempeh functionality.

Investigators
Xiao, H.; McClements, DA, J.; Nolden, AL, .; Decker, ER, A.; Gibbons, JO, G.
Institution
UNIVERSITY OF MASSACHUSETTS
Start date
2023
End date
2026
Funding Source
Nat'l. Inst. of Food and Agriculture
Project number
MASW-2022-09188
Accession number
1030117
https://portal.nifa.usda.gov/web/crisprojectpages/1030117.html