Abstract:During the fermentation process，bacteria determined the texture and flavor of dairy tofu.Illumina MiSeq high-throughput sequencing was employed to analyze the bacterial diversity of dairy tofu samples from eastern，central，and western Inner Mongolia，and then the combined analysis of metabolomics and microbiomics was performed.The results showed that there were significant differences in bacterial diversity and richness among samples.The common dominant bacterial phylum was Firmicutes，whereas Proteobacteria，Bacteroidetes，and Actinobacteria showed significant differences among different samples.The dominant genera were Lactococcus，Lactobacillus，Enterobacter，Streptococcus，and Leuconostoc.The specific non-fermentative microorganisms varied among different dairy tofu samples.Both metabolomics and microbiomics revealed differences between dairy tofu samples from different regions.There were 5 significantly differential species，and metabolomics showcased the largest difference between samples from the central and eastern regions.