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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Auteurs principaux:	Nan Diao, Angye Cai, Yongtong Zhou, Baijun Long, Zhen Mo, Siwei Shang, Yumeng Liu, Jiaxin Xu, Wenzhong Hu, Ke Feng, Sarengaowa
Format:	Artigo
Langue:	Inglês
Publié:	Frontiers Media S.A. 2026-03-01
Collection:	Frontiers in Microbiology
Sujets:	Brassica juncea L. fermentation processing fermented mustard plant microbial community sensorial quality
Accès en ligne:	https://www.frontiersin.org/articles/10.3389/fmicb.2026.1784857/full
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