Guizhou Kaili sour soup, the most representative “sour food” from the Guizhou province, is produced via a traditional anaerobic fermentation technique and can be divided into white and red sour soups. Microorganisms are important driving factors and give these sour soups their unique flavors. The quality and taste of the soup also depend on the types and richness of its microorganisms. Our study aimed to unravel the microbial diversity and community structure of Guizhou Kaili sour soup using Illumina MiSeq sequencing. Firmicutes and Proteobacteria were found to be the dominant bacterial phyla in white sour soup, while Firmicutes, Cyanobacteria, and Proteobacteria were the dominant bacterial phyla in both spicy and tomato red sour soups. Ascomycota was the dominant fungal phylum in all the above-mentioned sour soups. Lactobacillus, Acetobacter, and Gluconacetobacter were the dominant bacterial genera in white sour soup, while Pichia, Candida, an unclassified genus of Ascomycota, and Dipodascus were the dominant fungal genera. Lactobacillus, Pediococcus, and an unclassified genus were the dominant bacterial genera in spicy and tomato red sour soups. Kazachstania, Saccharomyces, Dipodascus, and Pichia were the dominant fungal genera in spicy red sour soup, while Kazachstania and Pichia were dominant in the tomato red sour soup. There were 30 bacterial operational taxonomic units (OTUs) and 89 fungal OTUs in white sour soup, 120 bacterial OTUs and 127 fungal OTUs in spicy red sour soup, and 136 bacterial OTUs and 45 fungal OTUs in tomato red sour soup. These results provide a theoretical basis for the quality, flavor formation, product improvement, and precise control of production for white, spicy red, and tomato red sour soups.
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