Metagenomics and untargeted metabolomics analyses to unravel the formation mechanism of characteristic metabolites in mung bean sour liquid during different fermentation stages

Using LC-MS metabolomics technology, identify the key metabolites during the fermentation of Mung bean sour liquid (MBSL) and analyze their categories. Study the dynamic changes of these metabolites at different fermentation stages, clarify the relationships between the metabolites and the flavor (such as umami taste) and functional properties (such as antioxidant property) of MBSL, and explore the interactions between the microbial communities (such as Lactobacillus and Lactococcus) and the metabolites as well as the regulatory mechanisms of metabolic pathways, so as to provide a theoretical basis for optimizing the production of MBSL, improving product quality, and developing related functional foods.