Abstract: Bacterial populations from air, fermented grains and mud on pit wall for Luzhou-flavor liquor-brewing workshops in Yibin were analyzed by classical microbiological methods and 16S rDNA sequence analysis. Meanwhile, the fermentation characteristics of some of them was comparatively evaluated. The results showed that Bacillus cereus, B. methylotrophicus and B. tequilensi revealed a wide distribution. Bacteria in fermentated grains and mud on pit wall had the closest relationship with Jaccard index with a similarity as high as 85%. Ethanol-tolerant bacteria or starch-consuming bacteria were mainly distributed in fermented grains, acetic acid-tolerant bacteria were mainly distributed in mud on pit wall, and bacteria isolated from air in workshop could tolerate neither ethanol nor acetic acid. A stable bacterial community adapting to the brewing environment was formed and revealed an obvious diversity in Yibin Luzhou-flavor liquor-brewing region. The bacterial communities from air, mud on pit wall and fermented grains showed a correlation, while a closer correlation between fermented grains and mud on pit wall was observed.

Key words: Luzhou-flavor liquor-brewing region, bacteria, distribution correlation, fermentation characteristics