Feature analysis of bacterial community structure of traditional natural fermented soy sauce.

In 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.