Abstract:To investigate the effects of fermentation process and antibacterial treatments on the organic acids in sour bamboo shoots,high performance liquid chromatography （HPLC） and pH meter were used to determine the organic acid contents and pH values of sour bamboo shoots at different fermentation stages （0,2,6,18,22,32,and 62 days of fermentation） and under different antibacterial treatment conditions （refrigeration,sterilization,addition of sodium dehydroacetate,addition of potassium sorbate,and addition of compound inhibitor of sodium dehydroacetate and potassium sorbate）.The results showed that with the extension of fermentation time,the contents of lactic acid,acetic acid,and citric acid gradually increased,while the pH value gradually decreased.After 62 days of fermentation,the contents of lactic acid,acetic acid,and citric acid were 8.16,1.55,and 0.35 mg/g,respectively,and the pH value decreased from 6.06 to 4.18 overall.Compared with those in naturally fermented sour bamboo shoots without antibacterial treatment for 97 days,the contents of lactic acid,acetic acid,and citric acid in refrigerated sour bamboo shoots decreased significantly （by 10.61,1.53,and 0.22 mg/g,respectively）,and the pH value increased by 0.4.This effectively inhibited the subsequent fermentation process,and the overall antibacterial effect was superior to the other four treatment methods.