Functional food obtained from fermentation of broccoli by-products (stalk): Metagenomics profile and glucosinolate and phenolic compounds characterization by LC-ESI-QqQ-MS/MS

This research revalues broccoli stalk by-product as a novel fermented health food, using its autochthonous microbiota. Broccoli slices were packed into glass jars, brine was added (6% w/v), and two dressings studied: garlic, mustard seeds. No dressing used control. Natural fermentation carried out at 25 °C for 6 days followed by further storage 4 °C. The identification of individual glucosinolates phenolic compounds performed LC-ESI-QqQ-MS/MS. At day 3, the highest content in functional such glucoerucin indolic glucobrassicin, 4-methoxy-glucobrassicin 4-hidroxy-glucobrassicin, acids flavonoids sinapic acid, 4-O-feruloyl quinic acid quercetin-3-O-diglucoside found. 6, stalks reached maximum counts lactic bacteria (>8 log cfu g ?1 ), remaining stable until 12 °C, including main genera Lactobacillus Leuconostoc . Metagenomic analysis identified 1009 genera; Latilactobacillus sakei most predominant species, curvatus, kimchi carnosum is an example vegan food product, based on circular economy model, by-products. • Fermented provided product. product revaluing by-products that promote economy. subsp. carnosus principal LAB stalk. Mustard increases nutritional value high compounds. On showed