Abstract: In the current study, 9 young volunteers were recruited and each subject consumption of a packet of seasoned flour products with the weight of 150 g for a continuous period of 2 weeks. Meanwhile, gut microbiota of subjects were monitored before starting, during and after stopping consumption for 2 weeks using high throughput sequencing technologies. The result indicated that consumption of seasoned flour products for 2 weeks significantly increased the gut microbiota diversity and richness by paired t test ( p < 0.05) , but had no influence on the relative abundance of domain bacterial genus ( p > 0.05) .Through principal coordinate analysis based on Uni Frac and PERMANOVA based on Meta-Storm, it was shown that the consumption of seasoned flour products for 2 weeks couldn't alter the structural of gut microbiota.