high-quality reads, with an average 472-bp length and 2,878
reads per sample,were obtained for the analysis of bacterial
diversity and community (Table1). The rarefaction analysis
showed that bacterial diversity fluctuated slightly over the entire
doenjang fermentation period (Figure2), potentially indicating
the active occurrence of bacterial succession. Bacterial diversity
decreased during the early fermentation period (28 and 48 days)
and increase after 48 day suntil 179 days, only to decrease
again during the late fermentation period (249–332 days). All
calculated diversity indices (OTU,Shannon–Weaver,Chao1, and
evenness) supported the results of the rarefaction curve analysis,
although the number of reads obtained affected the bacterial
diversity indices (Table 1).