分析刺梨自然发酵过程中细菌菌群特征，为筛选刺梨酿造优良菌种提供参考。基于Illumina MiSeq高通量测序技术，分析刺梨果实自然发酵1 d、3 d、5 d和15 d 4个阶段样本中细菌种群组成和多样性。结果表明，高通量测序分析结果共获得150 385条有效序列，118个操作分类单元（OTUs），分属于变形菌门（Proteobacteria）、厚壁菌门（Firmicutes）、放线菌门（Actinobacteria）、拟杆菌门（Bacteroidetes）、绿弯菌门（Chloroflexi）、蓝细菌门（Cyanobacteria）等8个门类；物种多样性分析结果表明，刺梨果实发酵过程中，葡糖杆菌属（Gluconobacter）细菌表现出先增加后降低的趋势；弗拉托氏菌属（Frateuria）、肠杆菌属（Enterobacter）、塔特姆菌属（Tatumella）细菌在刺梨发酵过程中含量逐渐降低；而醋酸杆菌属（Acetobacter）和葡糖醋杆菌属（Gluconacetobacter）、酒酒球菌属（Oenococcus）细菌含量在发酵过程中含量不断增加。

The characteristics of bacterial community during natural fermentation of Rosa roxburghii were analyzed, so as to provide a reference for the screening of high quality of strains for R. roxburghii brewing. The composition and diversity of bacterial community in 4 natural fermentation stages (1 d, 3 d, 5 d and 15 d) of R. roxburghii fruit were detected using high-throughput sequencing. The results showed that a total of 150 385 effective sequences and 118 operational taxonomic units (OTUs) were obtained by high-throughput sequencing, which belonged to Proteobacteria, Firmicutes, Actinobacteria, Bacteroidetes, Chloroflexi and Cyanobacteria. The results of species diversity analysis showed that Gluconobacter increased firstly and then decreased during the R. roxburghii fruit fermentation process. However, the amounts of Frateuria, Enterobacter and Tatumella gradually reduced, and the amounts of Acetobacter, Gluconacetobacter and Oenococcus increased during the fermentation process.