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Supplemental Information

The changes of theproximate composition of Okara after incubation with N. crassa.

Results are presented as the Mean ± SD (n = 3). Lowercase letters (a,b) in the same row indicate significant differences from each other ( p < 0.05). The results of crude protein, crude fat, ash and carbohydrate contents were calculated based on the dry matter and expressed as grams per 100 g of dry basis. The moisture was calculated based on the wet matter and expressed as grams per 100 g of wet basis.

DOI: 10.7287/peerj.preprints.2636v1/supp-1

Changes of ergosterolcontent of Okara fermented by N. crassa

The values shown represent means ± SD of triplicate assays (n = 3). Lowercase letters (a−c) over each bar indicate significant differences among different samples. ND = not detected.

DOI: 10.7287/peerj.preprints.2636v1/supp-2

ABTS radical cationscavenging activity (a) and DPPH radical scavenging activity (b) of Okara andfermented Okara at different concentration

The values shown represent means ± SD of triplicate assays (n = 3). Means with different letters were significantly different among different concentrations in the same sample ( p < 0.05).

DOI: 10.7287/peerj.preprints.2636v1/supp-3

Changesof lipid oxidation (TBARS) in emulsified pork sausages during 3 weeks of coldstorage

Data are means ± standard error of triplicate assays (n = 3). Different superscripts on the bar indicate significant differences among the treatments (A–C) at each storage day ( p < 0.05) or storage weeks (a-d) in each treatment ( p < 0.05). FS, sausage with fermented Okara ; US, sausage with unfermented Okara; CK, sausage without Okara.

DOI: 10.7287/peerj.preprints.2636v1/supp-4

Additional Information

Competing Interests

The authors declare that they have no competing interests.

Author Contributions

Chuanhai Tu conceived and designed the experiments, performed the experiments, analyzed the data, contributed reagents/materials/analysis tools, wrote the paper, prepared figures and/or tables, reviewed drafts of the paper.

Shanshan Zhang performed the experiments, analyzed the data.

Qiuqin Zhang contributed reagents/materials/analysis tools.

Yu Xiao contributed reagents/materials/analysis tools.

Guangliang Xing contributed reagents/materials/analysis tools.

Mingsheng Dong conceived and designed the experiments.

Data Deposition

The following information was supplied regarding data availability:

The raw data or code is included in the manuscript.


This study was supported by National Natural Science Foundation of China (No.31371807; 31201422), High-Tech Research and Development Program of China (No.2011AA100903; 2013BAD18B01-4). This research was also supported by Jiangsu Collaborative Innovation Center of Mat Production and Processing, Quality and Safety Control. The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.

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