Mucor racemosus is the predominant fungal strain in the koji-making stage of the fermentation of Yongchuan douchi (Mucor-type). M. racemosus secretes a variety of proteases, lipases, and glycases throughout the entire fermentation process, enabling the decomposition of proteins, fats, and starch into constituent compounds that provide the Mucor-type douchi with its unique flavor, nutritional properties, and physiological functions. However, at present, there is a lack of information on the genetic information of fungal strains, including M. racemosus, in that are vital for the koji-making step of Yongchuan douchi fermentation.