Resistance to preservatives and the viable but non-culturable state formation of in flavored syrups.

Food security is a crucial issue that has caused extensive concern, and the use of food flavors has become prevalent over time. we used the molecular biological techniques, preservative susceptibility testing, viable but non-culturable (VBNC) state induction testing, and a transcriptome analysis to examine the bacterial contamination of favored syrup and identify the causes and develop effective control measures. The results showed that WLS1-1 is a microorganism that can spoil food and is a member of the acetic acid bacteria families.