豆豉是一种具有独特风味的传统发酵食品。研究豆豉的微生物群落多样性，对于提高豆豉质量和食用安全性具有重要意义。本研究分别采取云南西双版纳州的景洪市和勐海县的两个豆豉样品，提取DNA，PCR扩增细菌16S rDNA和真菌ITS区域并进行焦磷酸测序，通过分析测序所得结果比较两个豆豉样品中的细菌和真菌群落多样性。结果表明：景洪样品的最优势细菌是Leuconostoc mesenteroides，其次是Leuconostoc fallax。勐海样品中丰度最高的细菌是Staphylococcus gallinarum，其次是Tetragenococcus halophilus。两个样品中都含有少数序列与能够产细菌素的Weissella confusa和Weissella cibaria具有较高相似性。两个样品的优势真菌都是耐盐的Candida etchellsii和Candida versatilis。总之，西双版纳的豆豉具有较高的微生物群落多样性，以嗜盐菌居多。

Douchi is a traditional fermented food with a unique flavor. Studying microbial diversity within douchi is important to improve the quality and food safety related to consumption of douchi. In this study, two kinds of douchi samples were collected from Jinghong (JH) and Menghai (MH) regions of Xishuangbanna Dai autonomous prefecture in the Yunnan Province. After DNA extraction, the bacterial 16S ribosomal DNA (rDNA) and fungal internal transcribed spacer (ITS) region were amplified and bar-coded pyrosequencing was carried out. The diversity of bacterial and fungal communities in the two samples was analyzed and compared based on the sequencing data. The results indicated that the predominant bacterium in the JH sample was Leuconostoc mesenteroides, followed by L. fallax. The most abundant bacterium in the MH sample was Staphylococcus gallinarum, followed by Tetragenococcus halophilus. The results for both samples showed a small number of sequences, which showed high similarity with those of salt-tolerant Candida etchellsii and bacteriocin-producing C. versatilis, both of which were the dominant fungi in both samples. In conclusion, the douchi from Xishuangbanna showed high microbial diversity and the predominant microorganisms were salt tolerant.

国家自然科学基金项目（31260397）；云南省科技厅项目（KKSY201226110）