Evaluation of the microbial diversity in fermented mustard

In this study, the microbial diversity of 15 fermented mustard samples from different regions were analyzed. the bacterial and fungal communities were investigated by high-throughput sequencing analysis, Firmicutes and Basidiomycota were identified as the dominant bacteria and fungi phylum, respectively. The correlations among microorganism, BAs and nitrite were analyzed. Typtamine showed a positive correlation with Lactobacillus and Pseudomonas, cadaverine was positively correlated with Leuconostoc, and nitrite had a positive relationship with Leuconostoc.