Low-salt pickled turnips are easy to be deteriorated caused by microbial.Antibacterial experiments for microbial isolated from low-salt pickled turnips were conducted in order to extend the product shelf-life.Meanwhile,the screening and optimization of preservatives were carried on.An obvious suppression effect of sodium benzoate,sodium dehydroacetate on spoilage microbial was observed.A compound preservative was optimized at 0.4g /L sodium benzoate,0.2g /L sodium dehydroacetate by orthogonal test.This compound preservative exhibited an excellent suppression effect on Lysinibacillus sphaericus,Bacillus sp.The antibacterial rate of the two strains could reach to99.77%,99.86% respectively.