# CAU

a Beijing research leader advancing solid-state fermentation of okara with Aspergillus oryzae and lactic-acid bacteria to remove the beany off-flavour and convert soy pulp into functional fibre and protein for noodles and baked goods.

Source: https://en.bioecon.ru/companies/cau/
Updated: 2026-06-29

- Country: China

## Verifiable facts

| Fact | Value | Source |
| --- | --- | --- |
| Affiliation | College of Food Science and Nutritional Engineering, China Agricultural University | https://faculty.cau.edu.cn/lp102/, https://faculty.cau.edu.cn/zf/, https://spxy.cau.edu.cn/art/2014/10/16/art_51264_1010413.html, https://www.maxapress.com/article/doi/10.48130/fia-0025-0034 |
| Research focus | solid-state fermentation, probiotics, okara modification, food biotechnology, and lactic acid bacteria metabolism | https://faculty.cau.edu.cn/zf/, https://fdl.cau.edu.cn/col/col41858/index.html, https://spxy.cau.edu.cn/art/2014/10/16/art_51264_1010413.html, https://www.globethesis.com/?t=2231330395963311, https://www.globethesis.com/?t=2481306530998539 |
| Facility | Beijing Key Laboratory of Functional Food from Plant Resources and Probiotics Research Center | https://fdl.cau.edu.cn/col/col41858/index.html, https://www.maxapress.com/article/doi/10.48130/fia-0025-0034 |
| Grant | National Natural Science Foundation of China, National Key R&D Program, and Beijing Natural Science Foundation projects | https://spxy.cau.edu.cn/art/2014/10/16/art_51264_1010413.html |
| Principal staff | Zhao Liang, Han Beizhong, Li Pinglan, Liu Ping, and Zhou Feng | https://faculty.cau.edu.cn/lp102/, https://faculty.cau.edu.cn/zf/, https://fdl.cau.edu.cn/col/col41858/index.html, https://spxy.cau.edu.cn/art/2014/10/16/art_51264_1010413.html |

Independent sources: faculty.cau.edu.cn, fdl.cau.edu.cn, globethesis.com, maxapress.com, spxy.cau.edu.cn

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