Analysis of microbial Diversity in Soy Sauce fermented grains by Illumina High-throughput sequencing technique

This paper mainly studies the diversity of microorganisms in the sauce fermented grains during the fermentation of soy sauce, and uses Illumina high-throughput sequencing technique to sequence the 16S region and ITS1 region of 7 samples respectively, and finds that the evolution law of microbial community structure in the whole soy sauce fermentation process is from complex to simple, It also shows that soy sauce fermentation environment has the effect of inhibiting microbial growth. The results of the analysis and sequencing can be: Staphylococcus (Staphylococcus), Klebsiella, Weiss and Bacillus, representing fungal strains of Aspergillus and abnormal Wickham yeast. In this study, the microbial colony structure during the fermentation production of soy sauce was analyzed, which was helpful to control the growth and propagation of microorganisms and ensure the quality and flavor of soy sauce products.