Bacterial community diversity was analyzed at various stages of the high-temperature Daqu fermentation process using 16S rRNA sequencing technology. Bacterial gene function was also predicted using PICRUSt software. The bacterial richness and community structure of high-temperature Daqu differed significantly among fermentation stages (P<0.05). As fermentation progressed, bacterial richness tended to exhibit a an initial increase and subsequent decrease, reaching a maximum at the first Daqu flipping stage. Three dominant bacterial phyla and ten dominant bacterial genera were detected during the high-temperature Daqu fermentation process, with obvious community succession occurring in samples at different fermentation stages. Ten core OTUs were detected in all samples, mainly belonging to the genera Saccharopolyspora, Thermoactinomyces, Bacillus, Kroppenstedtia, and Lentibacillus, with a cumulative average relative abundance of 52.62%. There were significant differences in bacterial microbial networks in high-temperature Daqu among different fermentation stages. In particular, the bacterial community structure of first-flipped Daqu samples possessed higher complexity and connectivity, with Scopulibacillus and Bacillus being the key genera that maintained microbial community structure stability during the hightemperature Daqu fermentation process. Metabolism was an important functional pathway in the high-temperature Daqu fermentation process. This included energy production and transformation, and the transport and metabolism of biological macromolecules, such as amino acids, carbohydrates, and lipids. The study results contribute to a better understanding of bacterial community succession during the high-temperature Daqu fermentation process and provide a useful reference for the optimization of Daqu production and improvement of product quality in related enterprises.