该研究利用Illumina Miseq高通量测序技术对内蒙古西、中、东地区传统酸面团样品中的细菌菌群多样性进行解析，并结合PICRUSt软件预测细菌功能的变化。结果表明，传统酸面团样品共产生1 230 198条高质量序列，得到656个操作分类单元（OTU）；3个地区酸面团样品共检出3个优势细菌门和11个优势细菌属，共有优势细菌门为厚壁菌门（Firmicutes）和变形菌门（Proteobacteria），共有优势细菌属为乳杆菌属（Lactobacillus）、明串珠菌属（Leuconostoc）、魏斯氏菌属（Weissella）和芽孢杆菌属（Bacillus），不同地区样品间细菌菌群多样性和丰度存在明显差异。传统酸面团样品中细菌菌群的主要功能为碳水化合物代谢、辅助因子和维生素代谢、氨基酸代谢、脂质代谢及萜类化合物和聚酮化合物代谢。

The bacterial diversity in traditional sourdough samples from western, central and eastern of Inner Mongolia was analyzed by Illumina Miseq high-throughput sequencing technology, and the change of bacterial functions was predicted combined with PICRUSt software. The results showed that 1 230 198 high-quality sequences were generated from the traditional sourdough samples and 656 operational taxonomic units (OTU) were obtained. Three dominant bacterial phyla and 11 dominant bacterial genera were detected in sourdough samples from three regions, the common dominant bacterial phyla were Firmicutes and Proteobacteria, the common dominant bacterial genera were Lactobacillus, Leuconostoc, Weisseria and Bacillus, there were significant differences in bacterial flora diversity and abundance among samples from different regions. The main functions of bacterial flora in traditional sourdough samples were carbohydrate metabolism, cofactor and vitamin metabolism, amino acid metabolism, lipid metabolism, terpenoid and polyketide metabolism.