Microbiome Flora and Metabolomics Analysis of Mung Bean Sour Liquid in Luoyang, China

Foods, Год журнала: 2025, Номер 14(3), С. 511 - 511

Опубликована: Фев. 5, 2025

In order to reveal the fermentation microflora and metabolites of traditional mung bean sour liquid (MBSL) in Luoyang area, China, this experiment was sampled from four administrative districts Luoyang, volatile non-targeted were detected analyzed by HS-SPME-GC-MS LC-MS, bacterial fungal sequencing Illumina MiSeq high-throughput technology. And correlation between microorganisms conducted. The results showed that 42 volatiles MBSL samples named Jianxi (JX), Liujia (Liu), LiJia (LJ), Majia (MJ), with 11 identical flavor subtances, highest content esters found JX, Liu, LJ, acids MJ. A total 1703 identified, there more types amino acids, carbohydrates, fatty their complexes, flavonoids, carbonyl compounds, organic accounting for 40.93%. High-throughput nine genera an average abundance than 1%, dominant mainly belonged lactic acid bacteria yeast. composition different workshop samples, differed greatly. Among substances, Methyleugenol, a component, related bacteria, ketones hydrocarbons may be closely associated bacteria. Acetic Oxalic fungi, while some both genera. For non-target metabolites, alcohol influenced flavonoids fungi.

Язык: Английский

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Characterization of flavor profiles and microbial communities in Ciba chili fermentation using metagenomics, untargeted metabolomics, and flavoromics

Food Bioscience, Год журнала: 2025, Номер unknown, С. 106100 - 106100

Опубликована: Фев. 1, 2025

Язык: Английский

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Unravelling the correlations between predominant microbiota with physicochemical properties and volatile compounds in sauce-braised duck wings during cold storage

LWT, Год журнала: 2025, Номер unknown, С. 117569 - 117569

Опубликована: Фев. 1, 2025

Язык: Английский

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Revealing the Characteristics and Correlations Among Microbial Communities, Functional Genes, and Vital Metabolites Through Metagenomics in Henan Mung Bean Sour

Microorganisms, Год журнала: 2025, Номер 13(4), С. 845 - 845

Опубликована: Апрель 7, 2025

Henan mung bean sour (HMBS) is the raw material for noodles (MBSNs), a traditional fermented food. To investigate characteristic flavor compounds, we have detected content of free amino acids (FAAs) and key metabolites including organic acids, sugars, alcohols. The results revealed that associated with umami, sweetness, bitterness (TVA > 1) showed significant differences. Metagenomic analysis indicated Lactobacillus delbrueckii was dominant species in WJ LY15, whereas Bifidobacterium mongoliense, Lactiplantibacillus plantarum, Acetobacter indonesiensis were GY. abundance functional genes related to carbohydrate acid metabolism higher LY15. There strong correlation between genera vital (r |>| 0.7). This study provides theoretical foundation development HMBS.

Язык: Английский

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Metabolic interactions between Lactococcus lactis and commercial starter cultures enhances the quality and flavor of fermented milk

Food Research International, Год журнала: 2025, Номер unknown, С. 116403 - 116403

Опубликована: Апрель 1, 2025

Язык: Английский

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Uncovering the multiscale structure and physicochemical properties of starch extracted from naturally fermented mung bean liquid by wet milling

Food Bioscience, Год журнала: 2024, Номер unknown, С. 105298 - 105298

Опубликована: Окт. 1, 2024

Язык: Английский

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