Abstract: In this paper, high-throughput sequencing technology was used to study the development of the fungal community in stored wheat and the factors influencing it, aiming to provide useful information for optimizing the storage conditions of wheat. The results showed that Alternaria, Aspergillus, and Cladosporium were the most abundant fungal contaminants in stored wheat. Aspergillus was the genus with the highest diversity at the species level, including 11 species. Storage period of wheat had a great influence on the fungal community. The fungal communities in wheat stored for one, two and three years had their own characteristic fungi. The location of wheat in the warehouse had little relationship with the fungal community, while the depth of the warehouse affected the fungal community, and the abundance of Sordariomycetes decreased with the increase in storage depth. The fungal communities of stored wheat in different provinces were quite different. This study can provide basic data for the establishment of a model for describing the development of the fungal community in stored wheat, and also provide feasible schemes for fungal control in stored wheat in the future.

Key words: wheat; fungal community; high throughput sequencing