Study on The Effect of Bacillus Subtilis on The Fungal Community of Fresh Cut Yam

Upon peeling and cutting, the tissue structure of fresh-cut yam undergoes damage, leading to tissue rupture, nutrient outflow, and subsequent microbial infection and deterioration. To enhance the storage quality of fresh-cut yam, this study employed the microbial antagonist Bacillus subtilis (CL) as a treatment. Untreated fresh-cut yam served as a blank control. The impact of CL on the total mold and yeast counts of fresh-cut yam during storage was investigated under cold storage conditions. High-throughput sequencing technology was utilized to analyze the microbial community composition and diversity of fresh-cut yam throughout its storage period. The findings indicated that CL exhibited significant antibacterial activity against Penicillium rotundum during fresh-cut yam storage. This research elucidates the storage and preservation benefits of microbial antagonism in fresh-cut yam, offering a theoretical foundation for its microbial antagonism.