Illumina MiSeq high-throughput sequencing technology was used to study the abundance and dynamic change of the fungi community in the fermentation processes of Dacha and Ercha of the traditional light-aroma baijiu. A total of 488 956 and 642 670 effective sequences and 14 230 and 7 303 OTU were obtained， which were classified into 26 subphyla or class including of Ascomycota， Basidiomycota， Zygomycota and the unclassified in fungi domain. The results showed that the species and quantity of fungi in the fermentation processes of Dacha and Ercha of the traditional light-aroma baijiu were abundance and changed with environmental change and fermented time. Saccharomycopsis， Saccharomyces， Candida， Hanseniaspora and Torulaspora were predominated microorganisms in Dacha or Ercha fermentation processes. The research above would lay a foundation for the further excavation of functional microbiology during fermentation process of the traditional light-aroma baijiu.