Abstract:Tianbanzi is one of the main components of traditional broad bean paste with chili，which is naturally fermented.Bacteria are the predominant microorganisms of Tianbanzi fermentation，however the corresponding relationship between the bacterial community and the fermentation process is not clear yet.In this work，the high-throughput sequencing technology was used to analyze the bacterial community composition of the Tianbanzi fermentation，and the corresponding relationship between the bacterial community and the fermentation process was revealed by canonical correspondence analysis and Person test.The results showed that during the Tianbanzi fermentation process the bacterial diversity increased and then decreased.Lactobacillus，Leuconostoc，Tetragenococcus and Bacillus were the main functional microorganisms，and their succession was closely related to the fermentation conditions，including pH，salinnity，amino acid nitrogen，total acid，reducing sugar and moisture.The conditions of high salt and high acid inhibited the growth of most bacteria，while relative abundances of Leuconostoc，Tetragenococcus，Bacillus，Klebsiella，and Staphylococcus gradually increased to become the dominant bacteria，thus completing the fermentation process.