ArticleFood chemistry: X2025
Fermented soybean meal enhances soil health, rhizosphere microenvironment and tea quality via microbial and metabolite changes.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
What it found
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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.
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.
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Who cites it
3 citing papers in PubMed.
- Valorization of Soybean Meal: From Conventional Feed Ingredient to Multifunctional Protein Resource for Food, Biotechnology, and Sustainable Applications.Molecules (Basel, Switzerland) · 2026Review
- Abiotic Stress Reshapes Rhizosphere Community Assembly and Tea Quality: Root Exudates, Plant-Soil Interactions and Microbial Management.Plants (Basel, Switzerland) · 2026Review
- Editorial Special issue:Food chemistry: X · 2026Article
Corrections and comments
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Fermented soybean meal (FSBM) is a promising organic fertiliser that enhances soil fertility and improves tea quality. This study investigated the dynamic changes in FSBM metabolites and microorganisms, as well as their effects on potted tea plants. After fermentation, FSBM exhibited significant increases in total phosphorus, copper, zinc and manganese contents, along with marked accumulations of amino acids and short-chain fatty acids, and enrichment of beneficial microorganisms such as
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Registered trials
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