Evidence map›Paper›PMID 40668530›Full record

ArticleApplied biochemistry and biotechnology2025

Hexanoic Acid Production from Chinese Cabbage Waste Driven by In Situ Lactic Acid Pre-Fermentation: Effect of pH.

Zhengang Chen, Liu Huang, Xiaofeng Ji, Ranran Chen, Jiying Zhu

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Article in Applied biochemistry and biotechnology, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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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

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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

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No citing paper in PubMed yet.

4 · The record

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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

5 authors.

Zhengang ChenSchool of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, 255000, China.
Liu HuangSchool of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, 255000, China.
Xiaofeng JiSchool of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, 255000, China.
Ranran ChenSchool of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, 255000, China.
Jiying ZhuSchool of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, 255000, China. zhuying7711@sdut.edu.cn.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Chain elongation (CE) with lactic acid as electron donor is an important way for the biosynthesis of hexanoic acid, and pH is crucial for the carbon flow direction in the CE process. In this study, a high concentration of lactic acid was achieved through the pre-fermentation of Chinese cabbage wastes (CCW), and the effects of pH on the metabolic flow of lactic acid and hexanoic acid yield during CE reaction were investigated. The coexistence of Lactobacillus, Caproiciproducens, and Acinetobacter at pH 5.5 facilitated the CE process driven by lactic acid, obtaining the highest hexanoic acid yield of 5.01 ± 0.01 g COD/L. At pH 6.0, the high abundance of propionic acid-producing bacteria, such as Blautia and Succiniclasticum, converted lactic acid to propionic acid via the acrylate pathway, resulting in low selectivity of hexanoic acid. Without pH control, acetic acid was the main product due to the low pH at the initial stage of fermentation.

Indexed as

BrassicaCaproatesFermentationLactic AcidHydrogen-Ion ConcentrationPropionatesCaproateshexanoic acidLactic AcidPropionatespropionic acidAnaerobic fermentationElectron donorHexanoic acidPH

Identifiers

PMID40668530

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