“…Saccharomyces was predominant in HS‐ST, CZ‐ST, QH‐ST, ZJ‐ST, XT‐ST and HD‐ST with a relative abundance greater than 38.58%, while a dominated unclassified Saccharomycetales (53.57%), Aspergillus (99.38%), unclassified Dipodascaceae (52.11%), Penicillium (75.20%), and Kazachstania (83.86%) were found in SJ‐ST, BD‐ST (Baoding), LF‐ST, TS‐ST and CD‐ST, respectively. Different sub‐predominant fungi were detected in traditional starters, whose relative abundance was greater than 1% but less than the dominant ones; this difference might lead to differences in the quality of steamed bread 34,35 . SJ‐ST, HD‐ST and LF‐ST had more sub‐predominant fungus than others.…”