Recent advances on fermentation of mustard plant (Brassica juncea L.): microbial community, fermentation processing and sensorial quality: a review

Mustard (Brassica juncea L.), rich in vitamins, minerals, and glucosinolates, yields fermented products valued for their distinct flavor and health benefits, particularly across East and Southeast Asia. The fermentation process is primarily driven by a complex microbial community dominated by lactic...

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Bibliographic Details

Main Authors:	Nan Diao, Angye Cai, Yongtong Zhou, Baijun Long, Zhen Mo, Siwei Shang, Yumeng Liu, Jiaxin Xu, Wenzhong Hu, Ke Feng, Sarengaowa
Format:	Artigo
Language:	Inglês
Published:	Frontiers Media S.A. 2026-03-01
Series:	Frontiers in Microbiology
Subjects:	Brassica juncea L. fermentation processing fermented mustard plant microbial community sensorial quality
Online Access:	https://www.frontiersin.org/articles/10.3389/fmicb.2026.1784857/full
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