Evidence map›Paper›PMID 40980273›Full record

ArticleFood chemistry: X2025

Screening high-enzyme-producing strains from fermented rice slurry to enhance amylose content and remodel starch structure in rice noodles.

Yuanyuan Ren, Yingjie Lei, Rui He, Yuhang Li, Jin Fu, Ding Ma, Geng Zhong

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

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 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

7 authors.

Yuanyuan RenCollege of Food Science, Southwest University, Chongqing 400715, China.
Yingjie LeiSichuan Oriental Staple Food Industry Technology Research Institute, Chengdu 611130, China.
Rui HeCollege of Food Science, Southwest University, Chongqing 400715, China.
Yuhang LiSichuan Food Fermentation Industry Research and Design Institute Co., LTD, Chengdu 611130, China.
Jin FuCollege of Food Science, Southwest University, Chongqing 400715, China.
Ding MaCollege of Food Science, Southwest University, Chongqing 400715, China.
Geng ZhongCollege of Food Science, Southwest University, Chongqing 400715, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The modulation of rice starch molecular structure and amylose content by microbial fermentation during rice noodle production remains unclear. In this study, crucial enzymes were identified and high enzyme-producing strains were screened from six traditional fermentation regions. Single and mixed-strain fermentations were conducted to assess their impacts on starch molecular structure and amylose content. α-amylase (α-AL) and debranching enzyme (DBE) activities were positively correlated with amylose levels. Co-fermentation with

Indexed as

AmyloseDebranching enzymeMicrobial diversityNatural fermentationRice slurryStarch molecular chain structure

Identifiers

PMID40980273
PMCPMC12445696

What OpenQuestion holds

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LicenceCC BY-NC-ND
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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.