Abstract:The effects of brine fermentation and inoculated fermentation on the quality of Polygonatum sibiricum pickles were examined based on physicochemical indicators and sensory quality.In addition，high-throughput sequencing was employed to analyze the microbial community composition and diversity in P.sibiricum pickles at the different fermentation stages.The results revealed that the P.sibiricum pickles fermented with the two methods remained pH3.0 on day 3.The pickles fermented with the brine method and inoculation method had the total acid content of 11.9 g/kg and 7.3 g/kg，respectively.The brine fermented pickles had the optimal maturity with crisp texture and clear juice on day 3，while the pickles fermented with the inoculation method reached the optimal maturity on day 5.The nitrite levels of P.sibiricum pickles fermented with the two methods were less than 1.7 mg/kg，below the national safety standard limit of 20 mg/kg.Firmicutes and Proteobacteria were the dominant phyla in the two groups.Lactiplantibacillus was the dominant genus in the inoculated fermentation group，while Lactiplantibacillus，Lentilactobacillus，Lactobacillus，and Secuutliactobacillus were the dominant genera in the brine fermentation group.The microbial richness in P.sibiricum pickles was comparable between the two groups，while the brine fermentation group exhibited higher microbial diversity than the inoculated fermentation group.The principal component analysis demonstrated a significant disparity in the microbial community structure between the two groups，and the microbial composition of the brine fermented pickles changed greatly over the fermentation time.