臭豆腐作为我国传统大豆发酵食品的一种，因迄今均利用传统的自然发酵工艺导致其具有多样化的微生物菌群及代谢对加工食品安全的不确定性与潜在风险，但臭豆腐加工过程中的安全科学问题与控制研究尚属空白。本项目针对我国代表性地区传统发酵臭豆腐开展研究，揭示微生物菌群组成及结构特征；借助宏基因组学与高通量测序技术，解析关键的共性微生物菌群与差异菌群，分析菌群对食用安全性的影响；采用高效液相色谱-三重四级杆质谱串联法(HPLC-MS/MS) 技术阐明臭豆腐中有害生物胺类物质的形成；鉴定出调控生物胺类物质产生的关键微生物群落，构建关键微生物菌群的宏基因组文库，并借助生物信息学和代谢途径分析技术对基因进行功能注释，阐明其内在关联。本项目开展在揭示我国传统发酵臭豆腐的食用安全性，明确其发酵过程中关键菌株和生物胺变化情况，解析对胺（氨）类物质形成的调控基础方面提供理论依据，具有重要的理论意义和实践价值。

As a traditional fermented soybean food, untill present the used traditional fermentation process generally leads to the microbiotic diversity and complex ecosystem, and its fermentation products impacts on potential food safety. But the study of controlling stinky tofu processing quality and safety is still blank. This project focuses on the traditional fermented stinky tofu in representative areas to reveal micro flora composition and structural characteristics. Based on metagenomics and high-throughput sequencing technology, differences and same among microbial flora and their impact on food safety are analyzed. High performance liquid chromatography-tandem triple quadruple mass spectrometry method (HPLC-MS / MS) techniques or biological sensor means is used to clarify the formation of harmful amines (ammonia) substances on stinky tofu; constructing metagenomic library of the key microorganism, to identify the regulation characteristics of amine (ammonia) substances microbial communities, annotate and classify functional gene by bioinformatics and metabolic pathway methods; to explain its association with the amine (ammonia) substances formation. This project focuses on revealing our traditional fermented stinky tofu food safety, to clarify its various strains and amines (ammonia) substances changes during fermentation, and to explore regulation mechanism on amines (ammonia) substances formation during the fermentation process.