Study on isolation and identification and population succession law of bacterial in fermented grains during the brewing of Luzhou- flavour Liquor

Objective: To systemful explore the bacterial diversity and the change law of succession,get as much as possible of the culturable bacteria during the brewing of Luzhou-flavour Liquor.Methods: Choose three different types of culture medium to separate and ount each of fermented grains sample separately and through the 16S rRNA gene sequence analysis of isolated from pure bacteria identification and phylogenetic analysis.Results: 258 strains of bacteria were isolated.Among 258 strains,250 strains were identificated to belong to 29 kinds of bacteria,Other 8 strains were identificated to belong to Bacillus genus.Bacteria was the dominant genus in the process of fermentation,lactic acid bacteria genera in fermentation metaphase were richful.Conclusion: During Luzhou-flavour Liquor fermentation,bacteria diversity is very rich.In the process of prior fermentation are lots of bacteria species,main mid is given priority to with lactic acid bacteria and bacillus,late is bacillus genus as the main body.It is estimate the lactic acid bacteria and bacillus genus bacteria have special meaning for Luzhou-flavour Liquor brewing.