Abstract:

Totally 82 bacterial strains were separated from air, koji, grain stuff and pit mud in Luzhou-flavor wine factory using improved NA medium, of which 24 were the dominant strains, accounting for 29.27% of the total number. According to the 16S DNA sequence analysis, the 24 strains comprised 13 belonging to the genus Bacillus, 9 belonging to the genera Lysinibacillus, Staphylococcus, Rummeliibacillus, Brevibacillus or Brachybacterium and 2 presumed to be new species belonging to the genera Bacillus or Brevibacillus due to less than 97% similarity in 16S rDNA gene sequence compared with type strains from database. Meanwhile, most species and population of bacteria were observed in grain stuffs prepared for fermentation and endosporebearing bacteria were observed in koji. However, amylase-producing bacteria were distributed in manufacturing environment. These findings suggest that the distribution of bacterial species and their number appears to exhibit a significant effect on the manufacturing of liquor and favor formation of wine.

Key words: luzhou-flavor liquor, bacteria, separation, 16S rDNA, distribution