为研究腐败变质鸡蛋内容物细菌群落，本研究以蛋白液化（J）、发臭（JC）的鸡蛋为样品，鸡蛋内容物细菌基因组DNA为模板进行16S rDNA（V4+V5）区域Miseq测序、多样性指数分析及物种组成分析。结果表明，J样品和JC样品分别得到了42 550条和38 477条高质量序列，可归为19个操作分类单元（OTU），分属于2门、14科、19属、23种；多样性指数分析表明J样品的细菌丰度小于JC样品，而群落多样性高于JC样品。两样品的优势菌群均为变形菌门（Proteobacteria）肠杆菌科（Enterobacteriaceae）的柠檬酸杆菌属（Citrobacter）、沙雷氏菌属（Serratia）和莫拉菌科（Moraxellaceae）不动杆菌属（Acinetobacter）、假单胞菌科（Pseudomonadaceae）假单胞菌属（Pseudomonas）细菌以及厚壁菌门（Firmicutes）芽孢杆菌科（Bacillaceae）芽孢杆菌属（Bacillus）和肉杆菌科（Carnobacteriaceae）肉杆菌属（Carnobacterium）的细菌；其中，J样品中芽孢杆菌属（Bacillus）相对丰度最大（40.10%），但在种水平上未分类；而JC样品中主要是柠檬酸杆菌属（Citrobacter）相对丰度最大（81.23%），多为吉伦氏柠檬酸杆菌（Citrobacter gillenii）、埃希氏志贺氏菌属（EscherichiaShigella）和肠球菌属（Enterococcus）等序列极少，丰度很低；在种水平上23个种中，有14个种为未分类或未培养，同一个种分属于不同OTU。本研究得出，腐败变质鸡蛋内容物细菌种群复杂，其菌群组成及丰度能对鸡蛋腐败变质造成影响，为进一步研究鸡蛋主要腐败菌及其控制提供了参考。

To investigate the diversity and structure of bacterial community in the contents of spoiled eggs. Samples were collected from egg protein liquates (J) and smelly eggs (JC), and the 16S rDNA (V4 V5) region amplicons were sequenced by Miseq. The results showed that 42 550 and 38 477 highquality sequences were obtained from J and JC, respectively, which were assigned to 19 OTUs, covering 2 phyla, 14 families, 19 genus and 23 species. The J samples had slightly lower bacterial richness, whereas higher community diversity than JC. The dominant taxa were Proteobacteria Enterobacteriaceae Citrobacter， Serratia and Moraxellaceae Acinetobacter，Pseudomonadaceae Pseudomonas， Firmicutes Bacillaceae Bacillus and Carnobacteriaceae Carnobacterium；The relative abundance of Bacillus was the highest (40.10%) in J samples, whereas unclassified at the species level. In JC samples, the relative abundance of Citrobacter was the highest (81.23%), mainly Citrobacter gillenii,  and the abundance of EscherichiaShigella and Enterococcus  was very low. There are 14 unclassified or uncultured, and the same species belonged to different OTU in 23 species at the species level. The bacterial population of spoiled eggs is complex, and its diversity of community and abundance have an effect on the spoilage of eggs, which can provide a reference for the further study of the main spoilage bacteria of eggs and their control.