Analysis of Microbial Diversity of Northeast Soy Sauce Based on High-throughput Sequencing Technology

In order to explore the microbial diversity and its structural composition in the soybean paste sold in Northeast China, Illumina MiSeq high-throughput sequencing technology was used to analyze the bacteria 16S rDNA V4 region and fungal ITS1~2 region of five common soybean paste sold in Northeast China. Then the microbial community structure and diversity of the soybean paste were derived. The results showed that the bacteria in the five kinds of soybean paste obtained a total of 131462 effective sequences and 1732 OUT. The fungi obtained a total of 120336 effective sequences and 1040 OUT. The sample was at the phylum level, the dominant bacteriawas a Firmicutes and Proteobacterias. The fungus was Ascomycota. At the genus level, the main bacteria were Staphylococcus, Enterobacter, Leuconostoc, Bacillus, Chromohalobacter, Lactobacillus. The main fungi were Zygosaccharomycse, Aspergillus, Gibberella, Mucor, and Penicillium. The OTU dilution curve indicated that the experiment covered most of the samples and the experimental results were accurate. In summary, through high-throughput sequencing of soybean paste, it was found that its microbial community and flavor research had a certain relationship with geographical location. At the same time, the understanding of the microbial community structure and diversity in the finished soybean paste was deepened, and some theoretical support for the future production and preservation of soybean paste and the breeding of excellent strains could be provided.