OC fermentation.The method of fermentation of OC described by Aoki H. Et al. Was utilized with some.Modifications (Aoki et al, 2003). OC (Food Chemifa Co, Ltd.) was soaked in 0.2% sodium.Citrate (Wako Pure Chemical Industries) at room temperature for, 60 min and then steamed.At 121 ° C for 20 min. The steamed OC was then cultured with R. Oligosporus (Akita Konno.Co, Ltd.) at 30 ° C for 24 h under aerobic conditions. After incubation the fermented,,,, product OT was lyophilized.
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