Study on the Relationship between Bacteria in the Liquor-making Workshop Air and in the Starter-making Workshop Air

44 bacteria strains were isolated from the air in liquor-making workshop and in starter-making workshop and their 16S rDNA gene phylogeny and fermenting properties were analyzed.The results showed that the similarity in bacteria genus and in bacteria species in liquor-making workshop and in starter-making workshop were 40.0 % and 36.4 % respectively and Bacillus cereus and B.anthracis were dominant bacteria,indicating that there was certain similarity between the 2 bacteria communities.20 bacteria strains isolated from the air in liquor-making workshop(accounted for 95.2 %) could stand for 7 % ethanol,2 strains of bacteria could tolerate pH4.5,2 strains could produce cellulose,9 strains could produce amylase.However,the strains isolated from starter-making workshop could not survive in 7 % ethanol or pH4.5,and only 6 strains could produce cellulose and 3 strains could produce amylase.All the facts suggested that stable bacteria flora had been formed in the air in liquor-making workshop and in starter-making workshop through long-term liquor production and there was close relativity between flora compositions and liquor-making.In addition,there existed wide exchange in the two bacteria flora in liquor production process.