传统发酵食品风味独特，营养丰富，历史悠久，生产方式多采用自然接种，部分食品的生产工艺已有数千年的历史，其最终质量与发酵过程中存在的多种微生物密切相关。研究表明，运用现代分子生物学技术，可从基因水平上揭示微生物的多样性和群落结构的动态变化，系统阐明其发酵机理。该文综述高通量测序技术在传统发酵食品微生物群落中的应用研究，对聚合酶链式反应-变性梯度凝胶电泳（PCR-DGGE）、实时荧光定量聚合酶链式反应（RT-FQPCR）、宏基因组、宏转录组测序等研究方法的原理、操作方法及其研究成果进行了总结，并对各分析技术优缺点进行了比较，旨在为传统发酵食品的微生物群落研究提供参考。

Traditional fermented foods have unique flavor, rich nutrition and long history, which often employs the natural inoculation for fermentation. The production process of some fermented foods has a history as long as thousands of years, and their final quality is closely related to a variety of microorganisms in the fermentation process. Researches showed that the use of modern molecular biology technology can reveal the diversity of microorganisms and the dynamic changes of community structure at the gene level, and systematically clarify its fermentation mechanism. In this paper, the application of high- throughput sequencing technology for microbial community in traditional fermented foods was reviewed. The principles, operating methods and research results of related technologies such as polymerase chain reaction-denatured gradient gel electrophoresis (PCR-DGGE), real-time fluorescence quantitative- polymerase chain reaction (RT-FQPCR), metagenomic sequencing, and macro-transcriptome sequencing were summarized, and the advantages and disadvantages of each analysis technology were compared, aiming to provide reference for the study of microbial community in traditional fermented foods.