Microbial pathogenicity refers to the ability of microorganisms to infect the host, causing health damage and disease. According to the methods stipulated in the Technical Guidelines for the Safety Testing and Evaluation of Cultures for Health Food Raw Materials (2020 edition), the pathogenicity test was carried out for the bacteria, yeasts and filamentous fungi to be evaluated, and the safety of the cultures was evaluated at the phenotypic level. The cultures to be evaluated were subjected to whole genome sequencing to obtain their complete genome and draft genome. The obtained whole genome sequence was compared with the sequence stored in the latest version of the existing virulence gene database, and the genetic material of the cultures to be evaluated was analyzed for the known virulence factors and toxin metabolism-related genes that are unequivocally associated with pathogenicity.