Abstract: In order to clarify the microbial species, dominant community composition and functional characteristics during the fermentation of Jianshenqu, the high-throughput sequencing and analysis techniques were used to analyze the bacterial community structure and gene function of Jianshenqu bacteria at different fermentation time points. The results showed that there were few bacterial species in the fermentation process of Jianshenqu, which were mainly composed of Firmicutes, Proteobacteria, Bacteroidetes and Actinobacteria. There was one core flora in Jianshenqu at different fermentation stages. During the whole fermentation process, the abundance of the dominant flora showed an obvious trend of change, indicating that there was a clear bacterial succession process in the fermentation process of Jianshenqu. The results of PICRUSt gene function prediction analysis showed that among the KEGG functional gene KOs with the top 50 abundances, 22 KOs were related to enzymes, and the abundance of 49 KOs was significantly different at different fermentation time points (P<0.05), indicating that the bacteria in Jianshenqu contained abundant genes related to metabolic pathway, and the physiological functions were different at different fermentation time points.