为了建立一种不依赖纯培养、可以在腐乳发酵工业现场使用的监测微生物群落结构变化的分子技术，以腐乳发酵过程的4个阶段（前发酵、盐胚、盐水胚和后发酵阶段）的微生物群落为研究对象，获得了腐乳发酵物总DNA的肠杆菌基因间共有重复序列-聚合酶链式反应（ERIC-PCR）指纹图谱．图谱分析表明：同一批次不同发酵阶段的样品在500、750bp处均存在特征性条带，说明在整个腐乳发酵过程中某些微生物种群始终发挥着作用；不同发酵阶段具有各自特有的特征条带；对于连续4周取的不同批次的样品，其对应的各个发酵阶段的ERIC—PCR指纹图谱具有较好的相似性，Sorenson配对相似性系数（Cs值）在59％-100％之间．

In order to develope a culture-independent molecular marker to monitor the changes of microbial community structures in industrial sufu fermentation, samples from the fermentation prophase, the intermediate stage （primary metaphase and secondary metaphase） and the anaphase during the whole fermentation process were collected. The total DNA was extracted and the DNA fingerprints were generated by means of ERIC-PCR. The results show that （ 1 ） the samples collected from four different fermentation stages of the same batch are of the same ERIC-PCR bands at 500 and 750 bp, meaning that some microbes are active in the whole fermentation process; （2） each fermentation stage yields its unique bands; and （3） the ERIC-PCR fingerprints corresponding to the four samples weekly collected from different batches are identical, with a Sorenson pairwise similarity coefficient （Cs） varying form 59% to 100%.