Evidence map›Paper›PMID 38213301›Full record

ArticleJournal of microbiology and biotechnology2024

Enzymatic Activity and Amino Acids Production of Predominant Fungi from Traditional Meju during Soybean Fermentation.

Dong Hyun Kim, Byung Hee Chun, Jae-Jung Lee, Oh Cheol Kim, Jiye Hyun, Dong Min Han, Che Ok Jeon, Sang Hun Lee, Sang-Han Lee, Yong-Ho Choi and 1 more

Open access · greenAbstract read
In one paragraph

Article in Journal of microbiology and biotechnology, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.

0numbers the graph read from it
0cells of the map it votes in
6citing papers in PubMed
2.2field-weighted citation impact, top 13% of its field
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

6 citing papers in PubMed, 11 citations in OpenAlex.

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4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

11 authors at 5 institutions in 2 countries.

Dong Hyun KimKorean Agricultural Culture Collection, Agricultural Microbiology Division, National Institute of Agricultural Sciences, Wanju 55365, Republic of Korea.
Byung Hee ChunDepartment of Microbiology, Pukyong University, Busan 48513, Republic of Korea.
Jae-Jung LeeFermentation Research Lab., Fermentation R&D Center, Sempio Foods Company, Cheongju 28156, Republic of Korea.
Oh Cheol KimFermentation Research Lab., Fermentation R&D Center, Sempio Foods Company, Cheongju 28156, Republic of Korea.
Jiye HyunFermentation Research Lab., Fermentation R&D Center, Sempio Foods Company, Cheongju 28156, Republic of Korea.
Dong Min HanDepartment of Life Science, Chung-Ang University, Seoul 06974, Republic of Korea.
Che Ok JeonDepartment of Life Science, Chung-Ang University, Seoul 06974, Republic of Korea.
Sang Hun LeeFood and Nutrition Div., National Institute of Agricultural Sciences, Wanju 55365, Republic of Korea.
Sang-Han LeeDepartment of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea.
Yong-Ho ChoiFermentation Research Lab., Fermentation R&D Center, Sempio Foods Company, Cheongju 28156, Republic of Korea.
Seung-Beom HongKorean Agricultural Culture Collection, Agricultural Microbiology Division, National Institute of Agricultural Sciences, Wanju 55365, Republic of Korea.
Institute for Fermentation · JPChung-Ang University · KRKyungpook National University · KRNational Institute of Agricultural Science and Technology · KRPukyong National University · KR

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

To investigate the effect of the predominant fungal species from Korean traditional meju and doenjang on soybean fermentation, the enzymatic activity and amino acid production of twenty-two fungal strains were assessed through solid- and liquid-state soybean fermentation. Enzymatic activity analyses of solid-state fermented soybeans revealed different enzyme activities involving protease, leucine aminopeptidase (LAP), carboxypeptidase (CaP), glutaminase, γ-glutamyl transferase (GGT), and amylase, depending on the fungal species. These enzymatic activities significantly affected the amino acid profile throughout liquid-state fermentation. Strains belonging to

Indexed as

Amino AcidsSoy FoodsAspergillusFermentationFungiGlutamic AcidGlycine maxPeptide HydrolasesAmino AcidsGlutamic AcidPeptide Hydrolasesamino acidenzyme activityfungiMeju soybean fermentation

Identifiers

PMID38213301
PMCPMC11016766
OpenAlexW4390794177

What OpenQuestion holds

Textmetadata
LicenceCC BY
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.