Evidence map›Paper›PMID 41323673›Full record

ArticleFood chemistry: X2025

Effect of lactic acid addition on physicochemical properties and microbial community dynamics during low-salt shrimp paste fermentation.

Shanshan Zhang, Ning Xu, Ping Hong, Meiqi Gu, Ting Li, Chuanhai Tu, Yingying Guo, Bin Zhang

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. Not yet cited in PubMed.

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

0 citing papers in PubMed.

No citing paper in PubMed yet.

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

8 authors.

Shanshan ZhangCollege of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China.
Ning XuCollege of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China.
Ping HongCollege of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China.
Meiqi GuCollege of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China.
Ting LiCollege of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China.
Chuanhai TuCollege of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China.
Yingying GuoYellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China.
Bin ZhangCollege of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study evaluated the effects of lactic acid on the physicochemical properties and bacterial community of low-salt shrimp paste fermentation. Parameters, including pH, amino acid nitrogen (AAN), free amino acids, total protein, malondialdehyde (MDA), and biogenic amines (BAs), were monitored. AAN and free amino acid contents increased in all samples, accompanied by a decrease in total protein, indicating ongoing proteolysis. During fermentation, the paste with lactic acid exhibited a lower pH (6.26 to 8.50) and significantly lower levels of MDA and total BAs in comparison to the control paste. This suggests a reduced lipid oxidation and improved safety. High-throughput sequencing revealed that

Indexed as

BiodiversityFermentationHigh-throughput sequencingLactic acidLow-salt shrimp paste

Identifiers

PMID41323673
PMCPMC12664109

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Registered trials

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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.