The　aim　of　this　study　was　to　investigate　the　bacterial　and　fungal　community　structure　and　dynamics　during　the　traditional　brewing　of　Fuzhou　Hong　Qu　glutinous　rice　wine　through　culture-dependent　and　culture-independent　methods.　The　culture-independent　DGGE　profiles　revealed　the　presence　of　eleven　bacterial　species　(Janthinobacterium　lividum,　Lactobacillus　plantarum,　Weissella　soli,　Leuconostoc　mesenteroides,　Lactobacillus　brevis,　Pediococcus　pentosaceus,　Lactococcus　lactis　subsp.　lactis,　Pediococcus　acidilactici,　Bacillus　subtilis,　Bacillus　aryabhattai　and　Bacillus　megaterium)　and　seven　fungal　species　(Saccharomycopsis　fibuligera,　Pichia　guilliermondii,　Saccharomyces　cerevisiae,　Wickerhamomyces　anomalus,　Rhizopus　oryzae,　Candida　glabrata　and　Monascus　purpureus)　during　the　traditional　brewing　process.　Furthermore,　the　microbial　compositions　of　fermented　samples　were　investigated　using　culture-dependent　approach　(conventional　plate　count　technique　combined　with　molecular　identification).　Results　showed　that　the　relative　proportions　of　some　fungal　species　(C.　glabrata,　W.　anomalus,　P.　guilliermondii　and　S.　fibuligera)　and　bacterial　species　(Lc.　lactis　subsp.　lactis,　Staphylococcus　pasteuri,　Bacillus　sp.,　P.　pentosaceus)　detected　at　the　early　brewing　stage　decreased　as　the　fermentation　progressed,　while　S.　cerevisiae,　L.　brevis,　L.　plantarum　and　Lactobacillus　paracasei　became　the　predominant　species　during　the　late　brewing　period.　Some　differences　were　also　found　between　the　profiles　obtained　by　PCR-DGGE　and　culture-dependent　technique.　Comparative　analysis　revealed　that　some　species　(J.　lividum,　W.　soli,　B.　aryabhattai　and　P.　guilliermondii)　could　only　be　detected　using　PCR-DGGE　technique.　Conversely,　some　species　(L　paracasei,　S.　pasteuri,　Bacillus　methylotrophicus,　Mucor　indicus　and　Aspergillus　flavus)　could　only　be　detected　by　culture-dependent　method.　Therefore,　the　combination　of　culture-dependent　and　-independent　approaches　is　quite　necessary　because　they　provided　complementary　information　about　the　composition　of　the　microbial　community　during　the　traditional　brewing　of　Fuzhou　Hong　Qu　glutinous　rice　wine.　This　study　provides　the　first　detailed　evaluation　of　fungal　community　and　dynamics　in　Fuzhou　Hong　Qu　glutinous　rice　wine　traditional　brewing　process　using　culture-dependent　and　-independent　methods,　which　would　facilitate　scientific　understanding　of　the　traditional　brewing　mechanism　and　be　useful　for　the　selection　of　the　suitable　and　beneficial　strains　to　improve　the　wine　quality.　(C)　2015　Elsevier　Ltd.　All　rights　reserved.