Abstract：Production of Luzhou-flavor liquor is based on pits where ample microbial communities are living, and interactions among all sorts of microbes especially Bacilli in it make fermented sapor of Luzhou-flavor liquor very unique. In this study, 23 aerobic Bacilli were isolated from 300-year pit mud of cellar affiliate to Luzhou laojiao, Luzhou, Sichuan Province. Microscopic and colonial morphology analysis showed that the difference between these aerobic Bacilli were not significant. Through PCR amplification of 16S rDNA gene and NCBI blast, a phylogenetic tree was preliminarily constructed. The results showed that the strains of aerobic Bacilli were mainly Bacillus thuringiensis, B. cereus and B. anthracis. The genetic relationship of these strains was inconformity. As a whole, the phylogenetic relationship was close and the genetic polymorphism was low between these Bacilli isolated from 300300-year pit mud. Aged pit mud was always in the surroundings of anaerobic or facultative anaerobic, studying on the survival condition and genetic relationship of the aerobic Bacilli in aged pit mud was helpful to get a insight in the change of surrounding environment during the liquor fermentation, and improve the quality of liquor. The result provides basic data for research on the change of surrounding environment during the liquor fermentation, and improving the quality of liquor.
