Abstract: Objective: The microbial community structures of bagged tomato sauce were evaluated. Methods: Tomato sauce samples were collected from Xinjiang Uygur Autonomous region. Samples after collected were analyzed by Illumina Miseq sequencing, and the microorganisms in swell bagged tomato sauce were counted and identified by combining counted method. Results: The Lactobacillus was the main spoilage microorganisms in the bagged tomato sauce. Microorganisms identified in normal tomato sauce included Lactobacillus, Burkholderia, Ralstonia, Herbaspirillum, Bradyrhizobium and other bacteria mainly existing in plants and soil. Conclusion: This study would provide insights into the microbial diversity of tomato sauce.