Evidence map›Paper›PMID 39872982›Full record

ArticleFood science & nutrition2025

Assisted Fermentation by a Modified

Junfei Xu, Aixiang Hou, Wenqi Li, Binbin Chen, Hong Wu, Huan Tan, Zhihong Xiao, Xianjin Wu, Juzuo Zhang

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food science & nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing 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

2 citing papers in PubMed.

  1. Article
  2. Article
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

9 authors.

Junfei XuCollege of Biological and Food Engineering/Key Laboratory of Research and Utilization of Ethnomedicinal Plant Resources of Hunan Province/Hunan Provincial Higher Education Key Laboratory of Intensive Processing Research on Mountain Ecological Food Huaihua University Huaihua China.
Aixiang HouCollege of Food Science and Technology Hunan Agricultural University Changsha China.
Wenqi LiCollege of Biological and Food Engineering/Key Laboratory of Research and Utilization of Ethnomedicinal Plant Resources of Hunan Province/Hunan Provincial Higher Education Key Laboratory of Intensive Processing Research on Mountain Ecological Food Huaihua University Huaihua China.
Binbin ChenCollege of Food Science and Technology Hunan Agricultural University Changsha China.
Hong WuState Key Laboratory of Utilization of Woody Oil Resources Hunan Academy of Forestry/Hunan Provincial Key Laboratory of Oils and Fats Molecular Structure and Function Changsha China.
Huan TanAgricultural Products Processing Institute Hunan Academy of Agricultural Sciences/Hunan Food Testing and Analysis Center Changsha China.
Zhihong XiaoState Key Laboratory of Utilization of Woody Oil Resources Hunan Academy of Forestry/Hunan Provincial Key Laboratory of Oils and Fats Molecular Structure and Function Changsha China.
Xianjin WuCollege of Biological and Food Engineering/Key Laboratory of Research and Utilization of Ethnomedicinal Plant Resources of Hunan Province/Hunan Provincial Higher Education Key Laboratory of Intensive Processing Research on Mountain Ecological Food Huaihua University Huaihua China.
Juzuo ZhangCollege of Biological and Food Engineering/Key Laboratory of Research and Utilization of Ethnomedicinal Plant Resources of Hunan Province/Hunan Provincial Higher Education Key Laboratory of Intensive Processing Research on Mountain Ecological Food Huaihua University Huaihua China.ORCID https://orcid.org/0000-0002-0213-0365

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Traditionally fermented sufu is popular because of its flavor, abundance of nutrients, and long shelf life. However, traditional sufu is difficult to produce via industrial processes because of dominant microorganism attenuation during fermentation. Herein, specific protease-producing strains were isolated from traditional sufu. After strain identification, mutation, and domestication, the strains were applied in fermentation. The taste, texture, and nutrient and flavor components of the fermentation products were investigated via organoleptic, textural HPLC and HS-GC-IMS analyses. Results revealed that

Indexed as

Bacillus subtilisflavor compoundnutrientproteasesufu

Identifiers

PMID39872982
PMCPMC11770482

What OpenQuestion holds

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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.