Abstract:This study analyzed the composition and dynamic changes of the microbial community during the Baijiu fermentation using high-throughput sequencing technology based on fermented grain samples from the fermentation of strong-flavor Baijiu.Gas chromatography-mass spectrometry（GC-MS）was employed to determine the volatile flavor compounds in the fermented grains and analyze the correlation between the microbial community and flavor compounds.The results showed that the abundance and diversity of bacteria in the fermented grains were higher than at the phylum level，Firmicutes and Ascomycota were the dominant bacteria and fungi with the highest abundance，respectively.Dominant bacterial genera with an average relative abundance greater than 1% included Lactobacillus，Levilinea，and Prevotella.Dominant fungal genera included unclassified Saccharomycetales，Thermomyces，and Aspergillus.The correlation analysis between microorganisms and major flavor compounds revealed that eight genera were associated with the main flavor compounds during the fermentation of strong-flavor Baijiu，namely Thermomyces，Naumovozyma，Saccharomyces，Lactobacillus，Acetobacter，Clostridium，Candida，and Aspergillus.