本文以辽宁省农家自然发酵豆酱为研究对象，应用电子舌、llumina Mi Seq高通量测序技术对发酵周期56天的豆酱进行检测，深入探究了豆酱在自然发酵过程中滋味特性和微生物之间的变化规律，相关性分析表明细菌对豆酱滋味的影响比真菌大，在真菌属水平上，水平上异常威克汉姆酵母菌与苦味呈显著负相关；毛霉菌属与酸味和涩味呈现显著负相关，与后味-A、鲜味、丰富度和咸味显著正相关(p<0.05)；毕赤酵母属与丰富度显著负相关；在细菌属水平上，乳杆菌属、肠球菌属、明串珠菌属、假单胞菌属和魏斯氏菌属与酸味和涩味呈现极显著负相关，与苦味、后味-B、后味-A、鲜度呈现极显著正相关（p<0.01）；乳杆菌属与咸味显著负相关，四联球菌和咸味显著正相关。本研究为工业化制得高品质豆酱和开发利用微生物资源提供了依据。

Nine natural fermented soybean paste samples from Liaoning province were analyzed by using llumina Mi Seq high throughput sequencing and electronic tongue technology, and the relationship between microorganisms and taste characteristics of the samples were investigated. The correlation analysis showed that the bacteria had a greater impact on the taste of soybean paste than fungi. On the level of fungi, the Wickerhamomyces was negatively correlated with bitter taste. Mucor was negatively correlated with acidity and astringency, and positively correlated with after taste-A, umami, richness and saltiness. And Pichia pastoris was negatively correlated with richness (p<0.05). For the bacteria, Lactobacillus, Enterococcus, Leuconostoc, Pseudomonas and Wesella have very significant negative correlations with sourness and astringency, and showed highly significant positive correlations (p<0.01) with bitterness, aftertaste-A, aftertaste-B and umami. This study provides a basis for the industrialization of high-quality soybean paste and the development and utilization of microbial resources.

国家自然科学基金面上项目（31471713；31470538）；辽宁省高等学校优秀人才支持计划项目（LR2015059；LJQ2015103）；辽宁省农业领域青年科技创新人才培养计划项目（2014048）