In this work, the untargeted metabolite profile analysis was used to investigate the main metabolites of fermented broccoli (Brassica oleracea var.italica) by lactic acid bacteria.Additionally, the basic nutritional data and sulforaphane content of broccoli samples were compared before and after fermentation.The results showed that two endophytic lactic acid bacteria, which were identified by 16S rDNA, were selected for use in the fermentation process.The total reducing sugar content decreased significantly from (180.0±16.2) mg Glucose/g DW to (57.6±4.8) mg Glucose/g DW within the first 24 h fermentation.A total of 977 metabolites were identified using non-targeted metabolomics technology, among which lipids and lipid compounds accounted for the highest proportion of classification.At the same time, it was found that the content of sulforaphane increased about 203.53% to (1 768.9±12.9) μg/mL compared to the unfermented sample after 48 h of fermentation.This research provides a theoretical basis for functional research on fermented broccoli products and their development in new fermented foods.
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