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

Xunda Wang, Yue Li, Lei Zuo, Pengna Li, Haiwei Lou, Renyong Zhao

Abstract read

In one paragraph

Article in Microorganisms, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it

0cells of the map it votes in

1citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

Multi-omics reveals microbial community characteristics and flavonoid biotransformation mechanisms during mung bean sour fermentation.Current research in food science · 2026
Article

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

6 authors.

Xunda WangCollege of Food Science and Engineering, Henan University of Technology, Lianhua Street, Hi-Tech Development Zone, Zhengzhou 450001, China.

Yue LiCollege of Food Science and Engineering, Henan University of Technology, Lianhua Street, Hi-Tech Development Zone, Zhengzhou 450001, China.

Lei ZuoCollege of Food Science and Engineering, Henan University of Technology, Lianhua Street, Hi-Tech Development Zone, Zhengzhou 450001, China.

Pengna LiCollege of Food Science and Engineering, Henan University of Technology, Lianhua Street, Hi-Tech Development Zone, Zhengzhou 450001, China.

Haiwei LouCollege of Food Science and Engineering, Henan University of Technology, Lianhua Street, Hi-Tech Development Zone, Zhengzhou 450001, China.ORCID 0000-0003-0987-0400

Renyong ZhaoCollege of Food Science and Engineering, Henan University of Technology, Lianhua Street, Hi-Tech Development Zone, Zhengzhou 450001, China.

Funding

Major Science and Technology Project of Henan, China 221100110700the Major Science and Technology Project of Henan, China 231100110300

6 · The paper itself

Abstract

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

Indexed as

dominant generafunctional genesHenan mung bean sourmetabolitesmetagenomics

Identifiers

PMID40284681

DOI10.3390/microorganisms13040845

PMCPMC12029783

What Socratic holds

Textmetadata

LicenceCC BY

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.