In recent years, pesticide residues in food have increasingly become the focus of public attention. However, the standard system of pesticide maximum residue limits in fermented food is imperfect, which can lead to potential safety risks to consumers. In this context, the aim of the study was to assess the potential effects of paclobutrazol residue on the yogurt fermentation process. We examined the stereoselective behaviors of the 2 paclobutrazol enantiomers from the perspective of chirality during the yogurt fermentation process. The results indicated that no significant degradation occurred for either of the 2 enantiomers (2R, 3R-paclobutrazol, 2S, 3S-paclobutrazol), and no visible enantiomer conversion behavior was observed. In addition, the reason paclobutrazol did not significantly degrade was explained from the perspective of the microbial function. Results from 16S rRNA sequencing indicated that paclobutrazol significantly affected the microbial composition and inhibited metabolic function of microorganisms to exogenous substances, which impeded the degradation of residual pesticide in yogurt. Furthermore, the stable residue of exogenous substance may cause potential food safety problems. Microbial α-diversity analysis indicated that fermentation time played a more important role on diversity than did paclobutrazol concentration. Moreover, Staphylococcus was found in yogurt after treatment with paclobutrazol; Staphylococcus aureus causes dangerous infectious diseases in humans. We devised a method to investigate the presence of pesticide residues during food fermentation and provided a theoretical basis for food safety assessment.

近年来，食品中的农药残留越来越成为公众关注的焦点。但是，发酵食品中农药最大残留限量的标准体系并不完善，可能给消费者带来潜在的安全隐患。在这种情况下，该研究的目的是评估多效唑的残留物对酸奶发酵过程的潜在影响。我们从酸奶发酵过程中的手性角度研究了2种多效唑的对映体的立体选择性。结果表明，两种对映异构体（2R，3R-pacbutbutrazol，2S，3S-pacbutrazol）均未发生明显降解，并且未观察到可见的对映异构体转化行为。此外，从微生物功能的角度解释了多效唑未明显降解的原因。16S rRNA测序结果表明多效唑可显着影响微生物组成，抑制微生物对外源物质的代谢功能，从而阻止了酸奶中残留农药的降解。此外，外源物质的稳定残留物可能引起潜在的食品安全问题。微生物α-多样性分析表明，发酵时间对发酵度的影响比多效唑的浓度更重要。此外，这阻碍了酸奶中残留农药的降解。此外，外源物质的稳定残留物可能引起潜在的食品安全问题。微生物α-多样性分析表明，发酵时间对发酵度的影响比多效唑的浓度更重要。此外，这阻碍了酸奶中残留农药的降解。此外，外源物质的稳定残留物可能引起潜在的食品安全问题。微生物α-多样性分析表明，发酵时间对发酵度的影响比多效唑的浓度更重要。此外，经多效唑治疗后酸奶中发现葡萄球菌。金黄色葡萄球菌会引起人类危险的传染病。我们设计了一种方法来研究食品发酵过程中农药残留的存在，并为食品安全评估提供了理论依据。