Synapse
⌘+K
Synapse
PulseExploreClubsResearchersJournals
Instagram
HomeClubsExplore
October 17, 2025Food Quality and SafetyOpen Access

Lactobacillus and Yeast Inoculation Enhances Flavor and Quality of Pickled Mustard Revealed by Gas Chromatography-Ion Mobility Spectrometry (GC-IMS) Profiling

View Full Paper
Ask AI
Bookmark
Share

Authors

SCShanqiao ChenDHD. HuZSZhidong Sun

Discussion

Loading...

Member takes

Overview

Fermentation with Lactobacillus and yeast improves flavor and safety in pickled mustard, indicating better industrial practices.

Key Points

  • L8-L9-Y9 inoculated mustard achieved superior flavor and color, closely resembling fresh mustard.
  • Gas chromatography-ion mobility spectrometry revealed significant differences in flavor compounds between fermentation systems.
  • Inoculation increased total organic and lactic acid content, enhancing the overall quality of pickled mustard.
  • Flavor analysis identified eight key compounds, emphasizing the unique characteristics of the L8-L9-Y9 fermented mustard.

Cite This Study

Chen et al. (2025) studied this question.

synapsesocial.com/papers/68f199d1de32064e504dd690https://doi.org/10.1093/fqsafe/fyaf054
View Full Paper
Ask AI
Bookmark
Share

Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Dynamic study on microbial communities and metabolites driven by functional lactic acid bacteria starter culture in rapid fermentation of mustard leaves ( <i>Brassica juncea</i> var. <i>multiceps</i> ) pickle2026
  2. 2Physiochemical Properties and Volatile Profiles in Thai Pickled Mustard Greens Subjected to Varied Fermentation Conditions2024 · 4 citations
  3. 3Recent advances on fermentation of mustard plant (Brassica juncea L.): microbial community, fermentation processing and sensorial quality: a review2026 · 2 citations
  4. 4Integrated volatile metabolomic and microbiome profiling reveals flavor-driving compounds and interaction networks during long-term fermentation of Dazu preserved mustard2026
  5. 5Evaluation and Selection of Thermal Processing Conditions for Safety, Flavor Retention, and Shelf-Life Extension of Fermented Pickled Mustard Greens2026