Probiotic fermentation of soybeans and use of fermented soy in cookies.

J Sci Food Agric · 2026 · PMC12967717 · PMID 41443672

Europe PMC DOI

hedged sentences

—

closest p

—

boldest claim

The sentences

a decreasing trendno p-value reported

For soybeans fermented with LP alone or the LL–LP co‐culture, phytic acid content in soybeans exhibited a decreasing trend as fermentation time extended, irrespective of drying at 37 or 65 °C.

also in 47,180 other papers

showed a trendno p-value reported

The pH value during fermentation showed a trend of decreasing first and then stabilizing.

also in 53,322 other papers

Quoted from the open-access full text in Europe PMC under the licence the publisher applied. The sentence is reproduced exactly as published; the emphasis is ours.