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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.

journal of agricultural and food chemistry

Mathematical Modeling of the Development of Antioxidant Activity in Soybeans Fermented with Aspergillus oryzae and Aspergillus awamori in the Solid State