Abstract:Studied with boxed lactone tofu and simply packaged firm tofu，including these two kinds of fresh tofus and their spoiled tofu stored at different levels of temperatures（4，25，37 ℃）respectively.Samples were collected for genome extraction and the V3 parts of 16S rRNA of each sample's genome were amplified by PCR.MiSeq high-throughput sequencing technologies was used to analyze the spoilage microflora and bacterial diversity of these two kinds of tofu.The results showed that，the microflora in boxed lactone tofu was less complicated than that in simply packaged firm tofu.The dominant bacteria were Bacillus in boxed lactone tofu and the abundance were all above 90%.In addition，the microbial diversity of the spoiled simply packaged firm tofu stored at 4℃was relatively higher compared to those in the other two simply packaged firm tofu samples.Leuconostoc was the dominant bacteria in spoiled simply packaged firm tofu stored at 25℃and 37℃，accounting for 71%and 80%respectively.Compared to the traditional culture techniques，high-throughput sequencing technologies can reflect bioinformatics which is more closed to the real status of samples.This research can provide some reference about sanitation control for small tofu production enterprises.