Evidence map›Paper›PMID 39706903›Full record

ArticleBioprocess and biosystems engineering2025

Regulation of the phenolic release and conversion in oats (Avena sativa L.) by co-microbiological fermentation with Monascus anka, Saccharomyces cerevisiae and Bacillus subtilis.

Zixuan Wang, Du Luo, Wenjing Xu, Haoqun Liu, Mei Pang, Gong Chen

Abstract read
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In one paragraph

Article in Bioprocess and biosystems engineering, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing papers in PubMed
–field-weighted citation impact
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

1 citing paper in PubMed.

  1. Review
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

6 authors.

Zixuan Wang *Key Laboratory for Green Chemical Process of Ministry of Education, Hubei Key Laboratory of Novel Reactor and Green Chemical Technology, School of Environmental Ecology and Biological Engineering, Wuhan Institute of Technology, Wuhan, 430205, People's Republic of China.
Du Luo *Key Laboratory for Green Chemical Process of Ministry of Education, Hubei Key Laboratory of Novel Reactor and Green Chemical Technology, School of Environmental Ecology and Biological Engineering, Wuhan Institute of Technology, Wuhan, 430205, People's Republic of China.
Wenjing XuKey Laboratory for Green Chemical Process of Ministry of Education, Hubei Key Laboratory of Novel Reactor and Green Chemical Technology, School of Environmental Ecology and Biological Engineering, Wuhan Institute of Technology, Wuhan, 430205, People's Republic of China.
Haoqun LiuKey Laboratory for Green Chemical Process of Ministry of Education, Hubei Key Laboratory of Novel Reactor and Green Chemical Technology, School of Environmental Ecology and Biological Engineering, Wuhan Institute of Technology, Wuhan, 430205, People's Republic of China.
Mei PangKey Laboratory for Green Chemical Process of Ministry of Education, Hubei Key Laboratory of Novel Reactor and Green Chemical Technology, School of Environmental Ecology and Biological Engineering, Wuhan Institute of Technology, Wuhan, 430205, People's Republic of China.
Gong ChenKey Laboratory for Green Chemical Process of Ministry of Education, Hubei Key Laboratory of Novel Reactor and Green Chemical Technology, School of Environmental Ecology and Biological Engineering, Wuhan Institute of Technology, Wuhan, 430205, People's Republic of China. chengong@wit.edu.cn.

Funding

Graduate Innovative Fund of Wuhan Institute of Technology, China CX2023167Knowledge Innovation Program of Wuhan-Shuguang Project, China 2023020201020435National Natural Science Foundation of China 31901674Scientific Research Project of Hubei Provincial Department of Education, China Q20191508
6 · The paper itself

Abstract

Microbial fermentation is an effective method to improve the functional activity of oats (Avena sativa L.), while there are some limitations to the advantages of single microbial fermentation. In this study, a microbial co-culture fermentation system with Monascus anka, Saccharomyces cerevisiae and Bacillus subtilis to release and conversion oat phenolics was established. Results showed that the optimal microbial co-fermentation system was obtained by adding Saccharomyces cerevisiae on the fourth day and Bacillus subtilis on the eighth day during Monascus anka fermentation (MF + 4S + 8B). The phenolic content was reached 26.93 mg GAE/g DW, which increased 41.08 times compared to un-fermented oats (UF). In the process of co-fermentation systems, cellulase and β-glucosidase (r

Indexed as

AvenaBacillus subtilisFermentationMonascusPhenolsSaccharomyces cerevisiaeCoculture TechniquesPhenolsCereal oatsCo-culture fermentationEnzyme activityPhenolic mobilization

Identifiers

PMID39706903

What OpenQuestion holds

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Registered trials

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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.