Microbial diversity of the traditional mung bean sour liquid in Luoyang
Sour liquid noodles are a characteristic traditional food in Luoyang, China. Mung bean sour liquid is fermented from mung beans and used to cook noodles (instead of using water). However, the microbial community of mung bean sour liquid is still unclear. Here, a study was conducted on mung bean sour liquid using the Illumina HiSeq sequencing. There were 8 phyla and 59 genera of bacteria in mung bean sour liquid, of which 4 genera were dominant genera: Lactobacillus, Lactococcus, Leuconostoc, and Lelliottia. Six phyla and 123 genera of fungi were detected, with 11 genera being the dominant genera, including Dipodascus, Candida, Eremothecium, and Apiotrichum. The complex microbial communities may be elucidated through these findings. The microbial communities may be elucidated through these findings. Controlling environmental factors and increasing selected microbial cultures may improve the quality of mung bean sour liquid.