Abstract:The bacterial flora structure of traditional fermented smelly douchi produced in Baokang County of Hubei Province was analyzed by high-throughput sequencing，and its flavor quality was evaluated.The results showed that a total of 62 725 effective sequences were obtained from the smelly douchi，and 423 operational taxonomic units were annotated，belonging to 1 kingdom，22 phyla，48 classes，83 orders，103 families，124 genera，and 137 species.Firmicutes（97.04%）was the core dominant floras at the phylum level.Bacillus（94.39%）was the dominant community at the genus level.Bacillus paralicheniformis（68.83%），Bacillus thermoamylovorans（19.17%），and Bacillus smithii（4.02%）were the major bacterial contributors in the Bacillus genus.The basic quality analysis results showed that the douchi had a water content of 51.87%，a pH value of 7.54，and the contents of total acid，amino acid nitrogen，crude protein，and crude fat were 0.36，0.39，38.94，and 22.07 g/100 g，respectively，which met the requirements of the national standard.Further analysis by GCMS showed that pyrazine，ketone，and carboxylic acid compounds were the main flavor substances，with relative contents of 67.35%，10.30%，and 5.96%，respectively.Among them，the relative contents of 2，5-dimethylpyrazine，2-butyl-3，5-dimethylpyrazine，and tetramethylpyrazine were 19.59%，27.83%，and 17.61%，respectively，which were identified as the characteristic flavor substances of Baokang traditional fermented douchi.