ReviewFood chemistry: X2025
Microbial fermentation of soybeans: synergistic enhancement of bioactivity and sensory properties.
Review 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.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
3 citing papers in PubMed.
- Solid-State Fermentation Drives L-Carnitine Accumulation and Isoflavone Bioconversion with Functional Enhancement in Soybean.Journal of microbiology and biotechnology · 2026Article
- Genome-resolved insights into the ecology, metabolic potential, salt-stress adaptation, and safety of Staphylococcus in traditional Korean soybean fermentation.NPJ science of food · 2026Article
- Dynamics changes of nutrients, flavor compounds, and beneficial microorganisms during Jianshui stinky tofu fermentation.Frontiers in microbiology · 2026Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Microbial fermentation plays a crucial role in enhancing the functional and sensory qualities of soybean-based products. This review summarizes the biotransformation of proteins, phenolics, lipids, and other substrates during fermentation and the associated improvements in antioxidant, antihypertensive, antimicrobial, and antidiabetic activities. The potential mechanisms of action are discussed with reference to representative fermentation-derived metabolites. In addition, the effects of fermentation on flavor modulation are reviewed, including the reduction of bitterness and enhancement of umami perception, highlighting the contribution of amino acids and small peptides to overall sensory improvement. Future research should focus on elucidating the mechanistic links between fermentation-derived compounds and functional properties through strain improvement and multi-omics approaches, thereby providing a scientific foundation for the development of value-added fermented soybean products.
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Registered trials
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.