Abstract:Golden pompano，as raw material，was inoculated with mixed lactobacilli for short-term fermentation.The evaluation criteria included total acid content，total volatile base nitrogen（TVB-N）content，and sensory score. Additionally，the short-term fermentation process for golden pompano fillets was optimized via single factor and response surface.High-throughput sequencing was also used to analyze changes in the fungal community during fermentation. The result showed that the optimal fermentation process for short-term golden pompano fillets involved a NaCl content of 6%，curing time of 1 hour，baking temperature of 55 ℃，baking time of 58 minutes，strain addition of 8%，fermentation temperature of 35 ℃，and fermentation time of 25 hours.For the phylum level，Basidiomycota and Ascomycota were predominant at different stages of fermentation，indicating the succession of the fungal community. For the generic level，Trichosporon showed a rapid increase in relative abundance，becoming the dominant fungal genus in the middle and later stages of fermentation.Analysis of ITS sequences revealed that the diversity and richness of the fungal community decreased as fermentation time increased，suggesting that the fermentation environment limited the growth and reproduction of certain fungi. This process altered the diversity and structure of the fungal community，and the quality of the fermented fish was closely linked to microbial activity.