Low-Salt Fermentation of Pickled Tuber Mustard by Lactobacillus plantarum LPP95
To meet modern health demands, low-salt pickled tuber mustard are gaining popularity, yet their quality and stability are challenging due to reduced salt content. This study evaluated the impact of chitosan and inulin supplementation at 0.5% each on the quality of low-salt pickled tuber mustard (4% salt) fermented by Lactobacillus plantarum LPP95.