established on day 3-7 and then also completely replacedby Lb. fermentum and Lb. plantarum on day 12 (Fig. 4b).Similarly, in the high-inoculum batches (Fig. 5), althoughthe starter culture was added at high concentration andshown to be the major population at the beginning, thestarter culture was eventually replaced by Lb. fermentumand Lb. plantarum at the later stage of the fermentation.Domination of Weissella spp. at the beginning of thefermentation was also reported in other fermentedvegetable such as mulkimchi (3). Replacement of Weissellaspp. by Lactobacillus spp. during fermentation was alsoreported in several studies such as in Taiwanese fermentedmustard (4), kimchi (3), and sauerkraut (5). Domination ofLb. plantarum and Lb. fermentum in the final commercialproducts was also reported in several Thai fermentedvegetables (6), and Vietnamese fermented mustard (duacai be muoi) (7).