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January 14, 2026Journal of the Science of Food and Agriculture

Dynamic study on microbial communities and metabolites driven by functional lactic acid bacteria starter culture in rapid fermentation of mustard leaves ( Brassica juncea var. multiceps ) pickle

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Authors

JTJunjie TongJiangnan UniversitySLShiwen LiHuafon Group (China)CXChu XiaoFangChinese Academy of Sciences

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Overview

Dynamic changes in microbial community and organic acid profiles during fermentation of mustard leaves, indicating improved flavor in traditional fermented foods.

Key Points

  • This research aimed to explore the impact of functional lactic acid bacteria on the fermentation process of mustard leaves pickles.
  • Utilized composite inoculation with Lactiplantibacillus plantarum and Saccharomyces cerevisiae.
  • Measured physical and chemical properties, including pH and total acidity, during fermentation and storage stages.
  • Employed high-throughput sequencing to analyze microbial community changes.
  • Nitrite and pH values decreased quickly during fermentation while total acidity increased during storage.
  • Glu and Gln contents peaked at 28.39 mg and 30.20 mg per 100 g on day 5, enhancing pickle flavor.
  • L. plantarum became dominant with over 60% abundance by day 4, suppressing spoilage bacteria.

Cite This Study

Tong et al. (2026) studied this question.

synapsesocial.com/papers/6966f2e313bf7a6f02c002efhttps://doi.org/10.1002/jsfa.70433
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