Food and Fermentation Industries >

2023 , Vol. 49 >Issue 15: 92 - 99

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033629

Differential analysis of quality factors and glucosinolate metabolites in different mustard varieties during fermentation

  • MEI Yuan ,
  • LIU Duchen ,
  • LAI Haimei ,
  • HUANG Yuli ,
  • WANG Yali ,
  • GE Lihong ,
  • ZENG Xueqing ,
  • YANG Menglu ,
  • ZHU Yongqing ,
  • ZHAO Nan
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  • 1(Institute of Agro-products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu 610011, China)
    2(Institute of Horticulture, Sichuan Academy of Agricultural Sciences/Vegetable Germplasm Innovation and Variety Improvement Key Laboratory of Sichuan Province, Chengdu 610066, China)
    3(College of Life Science, Sichuan Normal University, Chengdu 610101, China)

Received date: 2022-09-14

  Revised date: 2022-10-20

  Online published: 2023-08-31

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Abstract

Mustard germplasm resources are abundant. In this study, the microbial counts, physicochemical properties, organic acid profiles, and the composition of isothiocyanate and nitrile volatile compounds produced by glucosinolate metabolism in samples of six mustard varieties before and after fermentation were analyzed, so as to evaluate the differences in characteristics of different mustard varieties during fermentation. The results showed that there were interspecies differences in the physicochemical properties, microbial counts, organic acid profiles and compositions of volatile compounds metabolized by glucosinolates. Among them, leaf-edible mustard (Brassica juncea var. latipa), stem-edible mustard (Brassica juncea var. Crassicauiis) and stem-edible mustard (Brassica juncea var. gemmifera) were in good fermentation conditions, and the total acid content was higher than 0.6 g/100 g. Other mustard samples were hardly fermented, with little change in pH and total acid content. In terms of glucosinolate metabolites, the composition and contents of isothiocyanates and nitrile compounds in different mustard varieties were different. The changing trend of glucosinolate metabolites in the samples with higher fermentation degree was consistent. After 30 days of fermentation, the contents of isothiocyanates with functional activity decreased to 0% and a large amount of 3-butenenitrile was produced in the mustard (Brassica juncea var. tumida) with the lowest degree of fermentation. Correlation analysis showed that bacteria and yeasts were significantly correlated with glucosinolate metabolites. These results indicated that glucosinolate metabolites might reflect the fermentation process and also affect the fermentation quality. This study clarified the quality characteristics of different varieties of mustard during fermentation, and provided a theoretical basis for the evaluation of fermentation quality and the selection of special varieties of mustard for fermentation.

Key words： mustard; fermented vegetables; isothiocyanate; fermentation quality; glucosinolates

Cite this article

MEI Yuan , LIU Duchen , LAI Haimei , HUANG Yuli , WANG Yali , GE Lihong , ZENG Xueqing , YANG Menglu , ZHU Yongqing , ZHAO Nan . Differential analysis of quality factors and glucosinolate metabolites in different mustard varieties during fermentation[J]. Food and Fermentation Industries, 2023 , 49(15) : 92 -99 . DOI: 10.13995/j.cnki.11-1802/ts.033629

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