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

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