中文摘要：

选择两个使用传统发酵的豆豉样品,先进行混合预培养,再对混合培养液进行DNA提取和16S rRNA基因扩增及焦磷酸测序,最后对得到的序列进行分析.结果表明：两个样品在序列相似度为98％时多样性均较高.其中XG_1的主要细菌为肠球菌、甲基营养型芽孢菌和乳酸片球菌,在XG_2中的主要细菌为枯草芽孢杆菌和甲基营养型芽孢杆菌.

英文摘要：

In this study,bacterial communities in two samples of traditional fermented soybean in Yunnan province were analyzed by the combined use of mixed culture and 16S rRNA gene barcoded pyrosequencing.Results revealed high bacterial community diversities of both samples at a 0.02 cutoff.In sample XG_1,the major bacteria were Enterococcus spp.,Bacillus methylotrophicus and Pediococcus acidilactici.In sample XG_2,the abundant bacteria were Bacillus subtilis and B.methylotrophicus.