Unravelling the correlations among the microbial community, physicochemical properties, and volatile compounds of traditional mung bean sour liquid

• DOI: 10.1016/j.lwt.2024.115971
• Publication Date: 2024-03-15T00:49:28Z
• Authors: Xuan Li; Ying Wu; Linyan Shu; Lina Zhao; Li Cao; Xin Li; Shanshan Tie; Pingping Tian; Shaobin Gu
• Keywords: Mung bean

Sour liquid noodles are a characteristic traditional food in Luoyang, China. Mung bean sour (MBSL) is fermented from mung beans and used to cook (instead of using water). However, the microbial community, volatile compounds, physicochemical properties MBSL still unclear. Here, comprehensive study was conducted combination Illumina HiSeq sequencing, gas chromatography‒mass spectrometry detection, analysis methods. Eight phyla 59 genera bacteria were identified MBSL, which 4 dominant, namely, Lactobacillus, Lactococcus, Leuconostoc, Lelliottia. Six 123 fungi detected, with 11 being dominant. The protein content, total acid pH mainly influenced community. Myroides, Aeromonas, Flavobacterium, etc. May play important roles balancing ecosystems. There 40 compounds 1-hexanol, eugenol, acetic acid, hexanoic considered key compounds. Algoriella, Lelliottia, Leuconostoc significantly correlated found MBSL. complex correlation between communities, may be elucidated through these findings. Controlling environmental factors increasing number selected cultures improve quality