Evaluation and comparison of physicochemical properties, volatile substances, and microbial communities of leaf mustard ( Brassica juncea var. multiceps ) under natural and inoculated fermentation

作者：Lingjuan Jiang, Yu Cao, Deng Zeyuan, Zhang Bing, Hongyan Li · 发表于：Journal of Food Science · 年份：2023 · DOI：10.1111/1750-3841.16687 · 被引用次数：16 · 研究领域：Probiotics and Fermented Foods、Genomics, phytochemicals, and oxidative stress、Protein Hydrolysis and Bioactive Peptides

Due to the uncontrolled fermentation process and unstable quality of naturally fermented leaf mustard, inoculated fermentation is receiving more attention. Here, the physicochemical properties, volatile compounds, and microbial community in leaf mustard under natural fermentation (NF) and inoculated fermentation (IF) were analyzed and compared. The contents of total acid, crude fiber, and nitrite of leaf mustard were measured. Headspace-solid phase microextraction-gas chromatography-mass spectrometry and orthogonal projection on latent structure-discriminant analysis were used to analyze the differences of volatile compounds in NF and IF leaf mustard. Moreover, Illumina MiSeq high-throughput sequencing technology was employed to reveal the composition of microbiota. The results showed that the nitrite content in leaf mustard after IF (3.69 mg/kg) was significantly lower than that after NF (4.43 mg/kg). A total of 31 and 25 kinds of volatile components were identified in IF and NF, respectively. Among the detected compounds, 11 compounds caused the differences between IF and NF leaf mustard. The results of inter-group difference analysis showed that there were significant differences in fungal flora between IF and NF samples. Saccharomycetes, Kazachstania, and Ascomycota were the landmark microorganisms in IF leaf mustard and the landmark microorganisms in NF were Mortierellomycota, Sordariomycetes, and Eurotiomycetes. The abundance of probiotics (such as Lactobacillus) in IF ...