Potassium Carbonate, Sodium Carbonate, and Glacial Acetic Acid Extend the Shelf Life of Wet Potato Vermicelli by Regulating the Microbial Community

To develop compliant preservation technologies for wet potato vermicelli, this study investigated the effects of incorporating potassium carbonate (PC), sodium carbonate (SC), and glacial acetic acid (GA) during cooking and cooling on shelf life, quality characteristics, and microbial community of wet potato vermicelli. The 2% GA demonstrated optimal efficacy, extending shelf life to over 180 days at 28 °C and 80% relative humidity, significantly longer than PC (100 days) and SC (120 days). GA created an acidic environment (∼pH 3.8), suppressing spoilage microorganisms and promoting a balanced microbial community, while PC and SC enriched alkali-tolerant Shouchella . Scanning electron microscopy (SEM) observations revealed that SC yielded a denser structure, whereas PC and GA increased internal porosity. In addition, all treatments maintained good overall acceptability. In conclusion, SC showed advantages in quality retention, while GA exhibited the best preservation efficacy, providing diversified and compliant preservation solutions for the wet potato vermicelli industry.