Microbial community structure and succession law among Sichuan bran vinegar during fermentation were analyzed by high-throughput sequencing technology. The result showed that the abundance indexes of bacterial community and fungal community were the largest on the first day of fermentation， while the diversity indexes of bacterial community and fungal community were the largest on the first day and the 23th day of fermentation， respectively. The structure of bacterial community and fungal community in vinegar was analyzed at the phylum level， the dominant phyla of bacteria was Firmicutes， and the dominant phylum of fungal was Ascomycota. The structure of bacterial community and fungal community in vinegar was analyzed at the species level， the dominant bacterial species was Lactobacillus acetotolerans and Acetobacter pasteurianus， which reached the maximum proportion of 54.47% and 84.54% on the 7th and 25th days of fermentation， respectively. The dominant species of fungal was Saccharomyces cerevisiae， which reached the maximum proportion of 97.94% on the 5th day of fermentation. In addition， Aspergillus spp.， Alternaria spp.， were detected in vinegar. Through the study on microbial community structure and succession law in the fermentation process of Sichuan bran vinegar， it was order to anchor the dominant microbial of Sichuan bran vinegar and the quality of bran vinegar can be improved by regulating the micro-ecological structure of the fermentation environment.