Physicochemical and Textural Features of the Shuidong Mustard (Brassica juncea) with a 15-Day Microorganism Fermentation Under a Lower Table Salt Usage

. It is thus concluded that this explored fermentation induced both acid production and, more importantly, compositional and textural changes in Shuidong mustard, which had production potential at an industrial scale as part of a healthy diet because these bioactive compounds include isothiocyanates, polyphenols, and carotenoids. Overall, this study focused on the Shuidong mustard fermentation using 20 g/kg table salt to fill a research gap in low-salt fermentation, showing its significance by providing a scientific basis for product development.