In order to analyze the bacterial community structure and diversity at various stages during the fermentation process of soybean meal,MiSeq highthroughput sequencing technology was used to detect V3V4 hypervariable region sequences of the 16S rRNA gene of two batches fermented soybean meal.The differences of bacterial community between the two batch fermented soybean meal at 0 h,24 h,48 h were compared.The results showed that the main dominant genus (≥1.0%) in fermented soybean meal was Bacillus,Lactobacillus,Weissella,Lactococcus,Pediococcus.The relative abundance of Bacilluswas gradually reduced.The relative abundance of Lactobacillus increased first and then tended to be stable.The changes of bacterial community structure in the two batches of soybean meal during the entire fermentation process were similar,but the bacteria community structure in the late fermentation stage tended to be stable.It is indicated that the composition and change of microbial community during the fermentation process of different batches of soybean meal were relatively stable.It will provide guidance for the improvement and regulation of fermentation technology.