浆水作为我国特色发酵食品，具有丰富的营养价值和独特的口感风味。本试验基于高通量测序技术，对甘肃天水、宁夏固原、陕西安康三个不同地区所采集的浆水中微生物群落结构展开研究，并对其中优势菌群进行鉴定，欲探究浆水中微生物群落结构是否具有地域性差异。结果表明，各地区浆水样品中细菌群落结构比较稳定，差异性较小，真菌群落结构稳定性低，各地区、样本之间差异较大。三个地区优势细菌属均为乳酸杆菌属（Lactobacillus），在各地区样品中相对丰度在72.69%~99.95%之间，宁夏固原地区样品中醋酸杆菌属（Acetobacter，25.24%）、葡糖醋杆菌属（Gluconacetobacter，1.39%）也占有较高丰度。浆水中主要优势真菌属为双足囊菌属（Dipodascus）其相对丰度在40%以上，但不同样品中突出优势菌属差异较大。该研究揭示了陕西安康、甘肃天水、宁夏固原三个地区浆水中微生物群落结构及多样性的异同，表明三地浆水中微生物群落结构存在一定的地域性差异，为稳定浆水产品质量、口感风味及挖掘不同地区浆水中特色微生物资源提供了一定的理论依据。

As a characteristic fermented food in China, “Jiangshui” has a high nutritional value and unique mouthfeel and flavor. In order to investigate whether the microbial community structures in the fermented broth “Jiangshui” show regional differences, the microbial community structures of the Jiangshui samples collected from Tianshui City of Gansu Province, Guyuan City of Ningxia Province and Ankang City of Shaanxi Province were examined based on high-throughput sequencing technology, and the dominant floras were identified. The results showed that the bacterial community structure of Jiangshui from each region was relatively stable and showed relatively small differences, whilst the fungal community structure had low stability and showed large differences among different regions and samples. Lactobacillus was the dominant bacterial genus for the three regions, with its relative abundance in the range of 72.69%~99.95%. The samples from Guyuan City of Ningxia Province had relatively high abundance of Acetobacter (25.24%) and Gluconacetobacter (1.39%). Dipodascus was the dominant fungi in Jiangshui, with its relative abundance over 40%, though the dominant fungi in different samples varied greatly. This study revealed the similarities and differences in microbial community structure and diversity in the Jiangshui samples from Tianshui City of Gansu Province, Guyuan City of Ningxia Province and Ankang City of Shanxi Province. This study shows that there are certain regional differences in the microbial community structure of Jiangshui, which provides a theoretical basis for stabilizing the quality, mouthfeel and flavor of Jiangshui products, and discovering the characteristic microbial resources in Jiangshui from different regions.

宁夏回族自治区重点研发计划项目（2020BBF02023）；宁夏回族自治区重点研发计划（引才专项）（2020BEB04014）；宁夏自然科学基金项目（2021AAC03023）；宁夏回族自治区青年科技人才托举工程