Abstract: In this study, the bacterial community structure and diversity in Jiangshui samples from Shaanxi and Gansu provinces was analyzed through Illumina HiSeq sequencing of the V3-V4 region of the 16S rRNA gene. The results showed that the bacterial community structure in all samples was similar with high diversity. The relative abundance of Lactobacillus was high and Lactobacillus, L. fermentum, Pediococcus ethanolidurans and L. parafarraginis were the dominant species, whose relative abundance was 33.39%, 21.13% and 3.28%, respectively.The physicochemical properties showed that salinity ranged from 0.09% to 0.34%, pH values from 3.32 to 4.00,acidity from 0.194 to 0.872 g/L and nitrite content from 5.123 to 10.246 mg/kg (below the maximum limit of the national standard for preserved vegetables). In all Jiangshui samples, the most abundant organic acid was lactic acid followed by short-chain fatty acids such as formic acid, acetic acid, propionic acid and butyric acid. Lesser amounts of sucrose, glucose and fructose were found in the samples. This study can provide a theoretical basis for research on traditional fermented foods.

Key words: Jiangshui, Illumina HiSeq sequencing, bacterial diversity, physicochemical properties, organic acids