To investigate the relationship between bacterial diversity in fermented dairy products with vegetable and animal proteins.16S rRNA high-throughput sequencing was used to analyze the microbial diversity in pure soybean and pure milk fermented yogurt, the effect of sugar substitute on the difference formation and predict the functional composition of bacterial community functions in yogurt were studied. The results of α-diversity analysis showed that the bacterial diversity of soybean-based yogurt was higher than that of milk-based one. Adonis and principal component analysis showed extremely significant differences existed in community composition between soybean samples and milk samples. The multilevel species hierarchy analysis and inter group difference analysis showed that the dominant phylum in soybean-based and milk-based samples were Firmicutes, and the dominant genus were Streptococcus, soybean-based samples were significantly enriched in Bacillales, and milk-based samples were largely enriched in Lactobacillales. The sample hierarchical cluster analysis showed that the presence or absence of added sugar substitute had an effect on the community composition of soybean-based yogurt samples. Functional predictions revealed that the abundance of cell movement, cancer (specific type), excretory system and substance dependence in soybean-based samples was much higher than that in milk-based ones. The bacterial diversity of soybean-based yogurt was significantly higher than that of milk-based yogurt, which provides theoretical support for the development and utilization of microbial resources in plant protein.
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