Dynamic study on microbial communities and metabolites driven by functional lactic acid bacteria starter culture in rapid fermentation of mustard leaves ( <i>Brassica juncea</i> var. <i>multiceps</i> ) pickle

The study showed that the inoculation of the composite bacterial agent can significantly shorten the fermentation time and achieve quality standardisation through directional regulation of microbial communities and metabolic pathways, which provides a theoretical basis and technical solutions for the industrial upgrading of traditional fermented foods. © 2026 Society of Chemical Industry.