Abstract: In this paper, the structure and diversity of the yeast communities in the environment of 7 main Maotai-flavor liquor-producing areas in Maotai town, Guizhou province and in Daqu from these areas were analyzed using high-throughput sequencing. A total of 53 yeast genera were detected, of which, 33 were found in Daqu, and 52 in the environment. The dominant yeast genera in Daqu were Saccharomycopsis and Wickerhamomyces, while those in the environment were Wickerhamomyces, Saccharomycopsis, Debaryomyces and Cryptococcus. The structure of the yeast community in the environment was significantly different from that in Daqu, with the former being more abundant than the latter. The environment was the main source of yeast genera in Daqu during Maotai-flavor liquor brewing, 96.97% of the yeast genera in Daqu being originated from the environment. Gibellulopsis, Filobasidium, Kuraishia, Agaricostilbum, Arachnomyces, Bullera, Cystofilobasidium, Dioszegia, Erythrobasidium, Fellomyces, Yamadazyma, Eremothecium, Ballistisporomyces, Aessosporon and Kurtzmanomyces were detected and reported for the first time during Maotai-flavor liquor brewing.

Key words: high-throughput sequencing; Maotai-flavor liquor; main Chinese liquor-producing areas; brewing environment; Daqu; yeast community structure and diversity