Abstract: The composition of microorganisms is a key factor in the quality formation of fermented foods. At present, there are few studies on the bacterial diversity and the quality evaluation of home-made soybean paste. In this study, Illumina MiSeq high-throughput sequencing technology was used to analyze the bacterial microbes of home-made soybean paste, and the quality of soybean paste was evaluated by electronic tongue and electronic nose technology. The results showed that the cumulative average relative content of Firmicutes, Proteobacteria and Actinobacteria was as high as 95.08%. The genus of bacteria with a relative content of more than 5% at the genus level were Bacillus (20.69%), Staphylococcus (20.50%), Corynebacterium (7.42%), Pediococcus (7.09%) and Lactobacillus (6.30%). Pearson correlation analysis showed that most of the dominant genus were positively correlated with the defect index of home-made bean paste (P<0.05), and Enterobacter, Pediococcus and Bacillus had a promoting effect on the fermentation process of home-made soybean paste. It can be seen that some dominant bacteria have a great influence on the quality and safety of soybean paste.
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