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Multi-omics reveals microbial community characteristics and flavonoid biotransformation mechanisms during mung bean sour fermentation

Fermented foods are gaining popularity for their health benefits, and fermented mung bean products are recognized for their nutritional value. To investigate microbial community succession and abundance dynamics of bioactive compounds like flavonoids in fermented mung bean sour (MBS), parallel metag...

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Main Authors: Xunda Wang, Yuxia Yang, Yue Li, Ziqi Zhu, Reham khashaba, Qinghua Yue
Format: Artigo
Language:Inglês
Published: Elsevier 2026-01-01
Series:Current Research in Food Science
Subjects:
Mung bean sour
Flavonoid
Metagenomic profiling
Metabolomic
Dominant genera
Online Access:http://www.sciencedirect.com/science/article/pii/S2665927126000420
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