Abstract: The community diversity of microbial in sauce-flavor Daqu,strong-flavor Daqu and light-flavor Daqu were investigated using phospholipid fatty acids( PLFA) as a culture-independent method. The results showed that according to phospholipid fatty acid( PLFA) technique,a total of 18 fatty acids with chain lengths ranging from C_14 to C_20were detected,including straight-chain PLFA,branched PLFA,monounsaturated PLFA,and the polyunsaturated PLFA. The amount of fungi dominated in the different Daqu.Specifically,gram-positive bacteria( G~+) were the main bacteria,the 18∶2ω6,9 and 18∶ 1ω9accounted for more than 90% PLFA.The correlation between the craftwork of Daqu and the microbial community structure was obvious.The community diversity was decreased as the craftwork temperature of Daqu increasing.