Abstract:To obtain strains with excellent fermentation performance and produce high-quality fermented mustard，this study used small-leaf mustard（Brassica juncea var.foliosa Bailey）as the fermentation raw material.Four test strains were employed as the fermentation starters：Lactobacillus plantarum LP.3，Levilactobacillus namurensis LN.1，Pichia P.4，and Companilactobacillus alimentarius CA.2.The directed vat set（DVS）fermentation technology with exogenous addition was adopted for mustard fermentation，and the sensory quality and organic acid content of fermented small-leaf mustard were compared at the 45-day fermentation endpoint.The results showed that the LP.3 strain produced the highest content of biogenic malic acid（3.77 g/kg）during small-leaf mustard fermentation and achieved the highest comprehensive score（4.85）in sensory flavor profile analysis.The fermented mustard exhibited uniform golden yellow color in both the core and leaf flesh，with a mild and layered sour taste，no sterile pellicle odor，a strong jar aroma，and a prominent sour fragrance，showing the best sensory evaluation.In conclusion，L.plantarum LP.3 is an excellent strain.When applied to the fermentation of 600 kg small-leaf mustard，the viable count of lactic acid bacteria in the LP.3 group increased by 2.42 lg（CFU/g）compared to the control group.Additionally，it showed a significant inhibitory effect on the reproduction of yeasts，with the viable count of yeasts decreasing by 2.85 lg（CFU/g）.