Study on the inhibitory effects of preservatives on spoilage microorganisms in salted turnip using response surface methodology

The reproduction of microorganisms is the main cause of spoilage of bagged pickled vegetables.In order to preserve and extend the shelf life of food,screening and optimization of preservatives,studied on the inhibitory effect of preservatives on spoilage microorganisms in salted turnip.Seven spoilage microbes,Bacillus sp.,Bacillus stubtilitus,Bacillus megaterium,Bacillus boroniphilus,Lysinibacillus sphaericus,Candida pararugos,and Candida zemplinina,separated from pickled rutabaga were used as objective strains.The antibacterial effects of sodium benzoate,sodium dehydroacetate,potassium sorbate,sodium sulfite,and EDTA on the strains were investigated.Then,the synergistic effects of the preservatives were studied.The results showed that sodium benzoate,sodium dehydroacetate,and EDTA exhibit significant inhibitory actions on the main spoilage microbes in rutabaga.Moreover,a compound preservative was optimized to be 0.5 g / L sodium benzoate,0.2 g / L sodium dehydroacetate,and EDTA 0.2 g / L through response surface optimization. This compound preservative exhibited an excellent suppression effect on two strains of bacteria separated from pickled rutabaga. The suppression rate could reach up to 99%.