Evidence map›Paper›PMID 41932926›Full record

ReviewNPJ science of food2026

Reframing the substrate as an active process component in fungal solid-state fermentation of foods.

Simon Müller, Carole Zermatten, Till Germerdonk, Patrick A Rühs

Abstract readReview
In one paragraph

Review in NPJ science of food, 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. Nutritional and Functional Effects ofAnimals : an open access journal from MDPI · 2026
    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

4 authors.

Simon Müller *Institute of Food, Nutrition and Health, ETH Zürich, Zürich, Switzerland.
Carole Zermatten *Institute of Food, Nutrition and Health, ETH Zürich, Zürich, Switzerland.
Till GermerdonkInstitute of Food, Nutrition and Health, ETH Zürich, Zürich, Switzerland.
Patrick A RühsInstitute of Food, Nutrition and Health, ETH Zürich, Zürich, Switzerland. patrick.ruehs@hest.ethz.ch.

Funding

ETH Zürich Foundation 2025-FS-406 - FungPow
6 · The paper itself

Abstract

Fungal solid-state fermentation can improve the nutritional quality of plant-based foods, yet most processes rely on substrates whose properties are inherited from raw materials rather than intentionally designed. This perspective addresses this limitation by reframing the substrate as an active process component. Integrating biochemical, mechanical, and architectural principles into substrate design enables the development of engineered substrates that promote volumetric and spatially uniform bioconversion during solid-state fermentation of food materials.

Identifiers

PMID41932926
PMCPMC13223221

What Socratic holds

Textmetadata
LicenceCC BY
Read underepoch 390

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 Socratic graph.