Evidence map›Paper›PMID 42338884›Full record

ArticleFrontiers in microbiology2026

Inoculation fermentation improves the nutritional quality and flavor profile of Chinese traditional fermented okara (Meitauza): a comparison with a commercial benchmark.

Muhammad Faisal, Zetian Cai, Guihong Zhao, Jian Liu, Fengzhen Chen, Bo Wang, Chunxia Pang, Yuxing Guo, Haibo Luo, Huibo Song

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Frontiers in microbiology, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing 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

1 citing paper in PubMed.

  1. 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

10 authors.

Muhammad Faisal *College of Agricultural and Biological Engineering (College of Tree Peony), Heze University, Heze, China.
Zetian Cai *College of Agricultural and Biological Engineering (College of Tree Peony), Heze University, Heze, China.
Guihong ZhaoCollege of Agricultural and Biological Engineering (College of Tree Peony), Heze University, Heze, China.
Jian LiuCollege of Agricultural and Biological Engineering (College of Tree Peony), Heze University, Heze, China.
Fengzhen ChenCollege of Agricultural and Biological Engineering (College of Tree Peony), Heze University, Heze, China.
Bo WangCollege of Agricultural and Biological Engineering (College of Tree Peony), Heze University, Heze, China.
Chunxia PangSchool of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, China.
Yuxing GuoSchool of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, China.
Haibo LuoSchool of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, China.
Huibo SongCollege of Agricultural and Biological Engineering (College of Tree Peony), Heze University, Heze, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Introduction: This study compared the effects of inoculated fermentation with pure Methods: Inoculated fermentation markedly improved nutritional quality. The BMtz sampled exhibited the highest soluble protein (31.25 g/kg) and free amino acid contents (141.00 g/kg). The MBMtz samples exhibited synergistically increased reducing sugar levels (38.20 g/kg) and the highest antioxidant capacity with a 57% hydroxyl radical scavenging rate and stable iron-reducing power. Gas chromatography-mass spectrometry analysis identified 242 volatile compounds that contributed to differential flavors. Results: The MBMtz samples exhibited the most complex and desirable aroma, which was characterized by fruity esters (12.77%) and fresh alcohols (14.86%). The pyrazines were abundant in BMtz samples (23.00%), conferring roasted and nutty aromas. Discussion: These findings indicate that targeted inoculation is a useful strategy to standardize and optimize Meitauza production, promoting soybean processing waste into a nutritionally enhanced, flavor-rich, and functional food product.

Indexed as

antioxidantaromasmicrobialqualitysoybean residue

Identifiers

PMID42338884
PMCPMC13283960

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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.