To reveal the changes of fungal community during fermentation of soybean meal and provide basis for the stability and safety evaluation of fermented soybean meal,MiSeq highthroughput sequencing technique was used to detect the fungal community composition of two batches of fermented soybean meal at 0 h, 24 h and 48 h,respectively.The results showed that Saccharomyces was the only dominant fungal genus(≥1%) shared by two batches of fermented soybean meal at 24 h and 48 h.The average relative abundance was less than 1% at 0 h,but 98.30% at 24 h and 89.56% at 48 h.And no noxious fungi were detected in the fermented soybean meals,which proved that the fermented soybean meal had good safety.The changes of fungal community in the two batches of fermented soybean meal were similar at the three timepoints.The relative abundance of Saccharomyces cerevisiae increased continuously firstly,and then maintained at a high level.During the fermentation process,Saccharomyces cerevisiae continuously consumed and inactivated antinutritional factors in soybean meal,and produced various beneficial metabolites which improved the quality of fermented soybean meal.