Abstract:The present study aimed to systematically investigate the inhibitory characteristics of partially substituting sodium dehydroacetate with glucose fermentation products against Staphylococcus aureus and Escherichia coli.This study adopted a uniform design experimental approach.The addition levels of glucose fermentation products and sodium dehydroacetate were set as the experimental factors，and the inhibition rates against S.aureus and E.coli at different concentrations were used as evaluation indicators to assess the antibacterial effects.A mathematical model correlating the inhibition rate with the addition levels was established through regression analysis.The findings revealed that the combined application of glucose fermentation products and sodium dehydroacetate at various concentrations significantly enhanced the inhibitory effect against both S.aureus and E.coli，exhibiting a favorable synergistic effect within a certain range of addition levels.Among the tested combinations，treatment 5（with 0.01% sodium dehydroacetate and 0.4% glucose fermentation products）was identified as the optimal substitution ratio.