Analysis of the microbial community structure and flavor components succession during salt-reducing pickling process of <i>zhacai</i> (preserved mustard tuber).

The concentration of γ‐aminobutyric acid (GABA) in the raw tuber was as high as 1350.7 mg·kg −1 , and its concentration showed an increasing trend during pickling, reaching 2767.5 mg·kg −1 in the final pickled sample (S46). γ‐Aminobutyric acid is not a flavoring amino acid, but it has important physiological functions. 3.2.

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