Z. bailii, D. prosopidis, and A. pullulans were the most sensitive to the fermentation environment. These species were the most on the first day of fermentation, and then gradually decreases or disappears. H. nectarophila, C. curvatus, H. burtonii may have higher environmental and nutritional requirements, but it has a certain tolerance to the hypertonic environment, so it was the dominant strain on the third day, and then the amount of it slowly decreased. T. delbrueckii has a certain tolerance to a hypertonic environment and was the dominant strain of D5P. P. kluyveri, P. membranifaciens, C. matritensis are relatively tolerant to the environment and became the dominant strain in the later stages of natural fermentation.