01413nas a2200169   4500000000100000000000100001008004100002100001300043700001700056700001700073700001200090245009800102300001000200490000700210520101200217022001401229       2022                            d1 aDeng Yue1 aLiang LiJing1 aChi YuanLong1 aSun Qun00aFeature analysis of bacterial community structure of traditional natural fermented soy sauce.  a89-970 v473 aIn order to explore the bacterial community structure during the fermentation process of traditional natural fermented soy sauce, "Xianshi soy sauce brewing technology" of the national intangible cultural heritage is used as the research object, and Illumina MiSeq high-througput sequencing technology is applied to analyze the structure and the evolution rules of bacterial community of traditional natural fermented soy sauce during the production process. The results show that there are a large variety of bacteria during the fermentation process of the traditional natural fermented soy sauce. Forty-one genera, including Bacillus, Staphylococcus, Enterococcus, Enterobacter, Halanaerobium, Weissella and Pediococcus are found, among which, Bacillus is the dominant species.As the fermentation progresses, the diversity of bacterial community in soy sauce mash decreases. At the late stage of fermentation, a stable bacterial community structure with Bacillus as an absolutely dominant genus is formed.  a1000-9973