Abstract: This study employed high-throughput sequencing technology to determine the microbial diversity during the fermentation process of Nongxiangxing Baijiu Jiupei. The results showed that based on the succession patterns of the microbial communities, the fermentation process could be divided into three stages: early (days 0–12), middle (days 15–40), and late (days 50–90). The major biomarkers at the early stage were Thermoactinomyces, Bacillus, Kroppenstedtia, Weissella, Saccharopolyspora, Thermomyces, Thermoascus and Rhizopus. The biomarkers at the middle stage were Saccharomyces and Wickerhamiella. The major biomarkers at the late stage were Lactobacillus, Kazachstania, Saccharomycopsis, Aspergillus and Wickerhamomyces. Compared with the middle and late stages, the ecological network connection of the microbial communities at the early stage was more compact, and the interaction was stronger. Starch, reducing sugar and moisture contents were the most important physicochemical factors for explaining the phased succession of the microbial communities. This study provides solid theoretical support and practical guidelines for the production of Nongxiangxing Baijiu, promoting the sustainable development of the Baijiu industry.

Key words: Jiupei; microbial communities; phased succession; co-occurrence network; functional prediction