Evidence map›Paper›PMID 42209834›Full record

ArticleApplied microbiology and biotechnology2026

Effect of enzymatic saccharification on edible seaweed (Ulva sp.) fermentation.

João Reboleira, Susana F J Silva, Keshavan Niranjan, Young-Jung Wee, Mi-Kyung Park, Marco F L Lemos, Afroditi Chatzifragkou

Abstract read
In one paragraph

Article in Applied microbiology and biotechnology, 2026. 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

7 authors.

João ReboleiraMARE - Marine and Environmental Sciences Centre, ARNET-Aquatic Research Network Associated Laboratory, ESTM, Polytechnic of Leiria, Peniche, 2520-641, Portugal. joao.mendesreboleira@reading.ac.uk.
Susana F J SilvaMARE - Marine and Environmental Sciences Centre, ARNET-Aquatic Research Network Associated Laboratory, ESTM, Polytechnic of Leiria, Peniche, 2520-641, Portugal.
Keshavan NiranjanDepartment of Food and Nutritional Sciences, University of Reading, Whiteknights Campus, Reading, RG6 6DZ, UK.
Young-Jung WeeDepartment of Food Science and Technology, Yeungnam University, Gyeongsan, 38541, Republic of Korea.
Mi-Kyung ParkSchool of Food Science and Biotechnology, Food and Bio-Industry Research Institute, Kyungpook National University, Daegu, 41566, Republic of Korea.
Marco F L LemosMARE - Marine and Environmental Sciences Centre, ARNET-Aquatic Research Network Associated Laboratory, ESTM, Polytechnic of Leiria, Peniche, 2520-641, Portugal.
Afroditi ChatzifragkouDepartment of Food and Nutritional Sciences, University of Reading, Whiteknights Campus, Reading, RG6 6DZ, UK.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Edible seaweeds are a promising substrate for microbial fermentations and the development of novel food products. However, the unique composition of their cell wall can limit microbial growth. To address this, the edible seaweed Ulva sp. was subjected to enzymatic saccharification using: (i) a crude extract of Aspergillus oryzae grown on Ulva sp.; (ii) a commercial enzymatic cocktail; and (iii) a combination of both. Saccharification with the latter substantially increased the release of fermentable sugars, with glucose (157.08 mg/g

Indexed as

FermentationSeaweedUlvaAspergillus oryzaeCarbohydrate MetabolismCell WallEdible SeaweedsHydrolysisLactiplantibacillus plantarumPolysaccharidesPolysaccharidesCyberlindnera jadiniiLactiplantibacillus plantarumSaccharificationSeaweed fermentationUlva sp.

Identifiers

PMID42209834
PMCPMC13407968

What OpenQuestion holds

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LicenceCC BY
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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.