Hong Xu

Exploring Dynamic Changes in Microbial Succession and Flavor-Active Metabolites During Pickled and Dried Mustard Fermentation of Traditional Fermented Vegetables

Pickled and dried mustard (PDM) is a traditional dish of the Hakka people that is well-known in many parts of the world. However, past scientific studies on PDM provide little information on the relationship between the microbiome composition of the PDM fermentation process and flavor formation, which restricts the ind...