Variety-specific interrelationships between glucosinolate-related metabolite profiles and microbial communities in fermented mustard with divergent physicochemical and volatile properties.

Abstract

Mustard exhibits varietal diversity in glucosinolate (GSL) composition, potentially affecting fermentation microbiota and product quality. Two varieties, LM01 (Brassica juncea var. longepetiolata Yang et Chen) and LM05 (Brassica juncea var. latipa), were selected from eight varieties and analyzed using volatile profiling, widely targeted GSL metabolomics, and metagenomics. After 20 d fermentation, LM05 had lower reducing sugars content but higher total acidity than LM01 (0.71 vs. 0.53 g/100 g) and retained higher levels of differential GSLs. The relative abundance of Lactiplantibacillus reached 89% in LM05 compared with 77% in LM01, accompanied by the enrichment of glycoside hydrolase-related functions, indicating distinct microbial functional potential associated with GSL transformation. Correlation analyses revealed distinct association patterns: LM01 exhibited a relatively simplified LAB-dominated network suggestive of a "stress-adaptive" pattern, whereas LM05 showed broader associations among LAB, yeasts, and GSL-derived metabolites. These findings provide a basis for targeted inoculation to improve fermentation performance across mustard varieties.

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