Metagenomic analysis of microbial taxonomic and functional variations in mung  bean sour liquid
Mung bean sour liquid, a traditional fermented food from Luoyang, derives its unique flavor from a complex microbial-driven metabolic network. However, the dynamic succession of microbial communities and their correlation with flavor formation mechanisms remain unclear. This study systematically analyzed the dynamic changes and interactions of microbial communities during MBSL fermentation using metagenomics. Metagenomic sequencing revealed that Lactobacillus dominated throughout the fermentation process, while Lactococcus proliferated significantly in the late stage. The top five dominant species were Lactobacillus nenjiangensis, Lactobacillus coryniformis, Lactobacillus garii, Lactobacillus plantarum, and Leuconostoc citreum. This study is the first to elucidate the synergistic mechanisms between microorganisms during MBSL fermentation, providing a theoretical basis for optimizing production processes, improving product consistency, and developing functional foods.