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<p>The nitrite levels, flavor and foodborne pathogens affect quality and safety in traditional vegetable fermentation. <i>Lacticaseibacillus paracasei</i> FMES‑1 (FMES-1), with the capacity of reducing nitrite concentration and enhancing organic acid, was used in the fermentation of pickled mustard. In this study, texture analysis, amino acid content, and flavor profile demonstrated that fermentation with FMES‑1 not only preserved the traditional texture of pickled mustard but also enhanced its flavor diversity, especially alkanes and ketones. According to third-generation sequencing results, FMES-1 inoculation modulated the structure of the microbial community, increasing the proportion of probiotic including <i>Lactiplantibacillus plantarum</i>. For food safety, the 50&#xa0;g/kg salt combined with 0.9&#xa0;g/kg FMES‑1 were determined to effectively maintain low nitrite levels in pickled mustard (0.002 µmol/g). In addition, antibacterial activity analysis revealed that the supernatant of pickled mustard fermented with FMES-1 exhibited inhibitory effects against <i>Staphylococcus aureus</i>, <i>Escherichia coli</i>, and <i>Listeria monocytogenes</i>. In conclusion, <i>Lacticaseibacillus paracasei</i> FMES‑1 was effective in reducing the content of nitrite and improving microbial ecology in pickled mustard without decreasing its sensory qualities.</p> Graphical abstract <p></p>

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Effect of Lacticaseibacillus paracasei FMES-1 on nitrite concentration, microbial ecology and flavor profile of fermented pickled mustard

  • 期刊论文

  • 发表日期：

    2025年5月13日

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  • Yilin You,
  • Yuxi Wang,
  • Shengliang Zhang,
  • Qihe Chen,
  • Ying Shi

摘要

The nitrite levels, flavor and foodborne pathogens affect quality and safety in traditional vegetable fermentation. Lacticaseibacillus paracasei FMES‑1 (FMES-1), with the capacity of reducing nitrite concentration and enhancing organic acid, was used in the fermentation of pickled mustard. In this study, texture analysis, amino acid content, and flavor profile demonstrated that fermentation with FMES‑1 not only preserved the traditional texture of pickled mustard but also enhanced its flavor diversity, especially alkanes and ketones. According to third-generation sequencing results, FMES-1 inoculation modulated the structure of the microbial community, increasing the proportion of probiotic including Lactiplantibacillus plantarum. For food safety, the 50 g/kg salt combined with 0.9 g/kg FMES‑1 were determined to effectively maintain low nitrite levels in pickled mustard (0.002 µmol/g). In addition, antibacterial activity analysis revealed that the supernatant of pickled mustard fermented with FMES-1 exhibited inhibitory effects against Staphylococcus aureus, Escherichia coli, and Listeria monocytogenes. In conclusion, Lacticaseibacillus paracasei FMES‑1 was effective in reducing the content of nitrite and improving microbial ecology in pickled mustard without decreasing its sensory qualities.

Graphical abstract