In this study, the bacterial species and the dominant population in the fermentation liquid of hemp retting were analyzed using molecular methods. The results will facilitate the screening of functional strains of degumming cannabis. The PCR-DGGE technology was employed to investigate the diversity of bacterial populations and the dynamic changes of the fermentation liquid of hemp retting. DGGE profiles were studied using Gel-Pro Analyzer 4.5. In addition, the dominant straps were analyzed. The results indicated that the diversity of bacterial populations increased from initial stage to primary stage of fermentation. The succession of bacterial community was rapid. But the diversity of populations decreased from primary stage to the final stage of fermentation and the succession of community was slow. In the entire fermentation process, the diversity index of bacterial populations peaked at the intermediate stage (72h). It indicated that the size of the bacterial populations and the variety of the dominant population reached the highest value. At the initial and final stages of fermentation, unculturable bacteria were dominant, and Pantoea agglomerans became dominant at the primary stage of fermentation.