Halophilic microbes and mineral compositions in salts associated to fermentation and quality of fermented radish

The specific effects of minerals and bacteria in salt on fermented vegetables are unclear. In this study, four different salts were used for radish fermentation to investigate the key factor in salt affecting fermented radish and establish a correlation between the key factor and fermented radish flora. Radish salted with sea salt and well salt had better quality in both industry and laboratory, as reflected by its acidity, color, texture, and flavors. The minerals and halophilic bacteria present in salt can affect the quality of fermented radishes by altering the bacterial community. However, the correlation between minerals and halophilic bacteria remains unclear. The key factor associated to radish fermentation was the dominant halophilic microbes. Bacteria in mineral-rich salts affected radish more on day 35; Salinibacter, Desulfovermiculus, Aliifodinibius, and Halovibrio in salt affected Lactobacillus, Leuconostoc, and Vibrio in radish. In contrast, bacteria in refined salts affected radish more on day 14; Desulfovermiculus, Aliifodinibius, Halovibrio, and Tepidimonas in salt affected most bacteria in radish, particularly lactic acid bacteria (LAB). Key halophilic microbes was found to have a greater effect on fermented radish quality than salt composition. This study provides a theoretical basis for improving the quality and standardization of fermented radish.