To investigate the microbial and quality changes of Dafang tofu stored at different temperatures, this study used Illumina NovaSeq high-throughput sequencing technology to analyze the microbial diversity of fresh samples and tofu stored at different temperatures.In addition, the physicochemical indexes and organoleptic evaluations were determined.Sequencing results identified 8 bacterial phyla, 62 bacterial genera, 9 fungal phyla, and 314 fungal genera from 21 samples.At the genus level, Enterobacter was the dominant bacterial genus in fresh samples.During storage, the main spoilage bacteria were Bacillus at 37 ℃, Acinetobacter at 25 ℃, and Pseudomonas at 4 ℃.Similarly, Aspergillus was the predominant fungal genus in fresh samples, while Ogataea, Cutaneotrichosporon, and Rhodotorula dominated at 37, 25, and 4 ℃, respectively.Key physicochemical parameters like pH, texture, and sensory attributes changed significantly with microbial growth.These results provide guiding significances for improving the storage and preservation of Dafang tofu and lay the foundation for extending its shelf life through targeted control measures against dominant spoilage bacteria.
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