利用大曲作为糖化发酵剂是中国传统白酒主要的工艺特点之一。大曲中的微生物组成十分丰富包括各种种类的霉菌、酵母以及细菌，这些复杂的微生物体系为白酒的发酵提供了必要的微生物、酶以及风味物质。酵母菌作为所有酒类发酵生产中必不可少的微生物，在大曲的生产过程中也起到了很重要的作用。为了探究大曲中功能微生物，本文对不同时期大曲中分离的酵母菌采用26S rRNA D1/D2区序列进行分析比对，共分离鉴定了260株酵母菌，分属于22个种。主要为Wickerhamomyces anomalus，Candida orthopsilosis，Meyerozyma guilliermondii，Pichia caribbica，Saccharomycopsis fibμLigera，Cryptococcus neoformans var. grubii，Clavispora lusitaniae，Saccharomyces cerevisiae等。对序列比对的结果进行了单链构像多样性（Single Strand Conformation Polymorphism，SSCP）分析，确定了它们的种间差异，并构建了M-L系统树。根据这些分离鉴定的结果初步探究出大曲生产过程中不同时期酵母菌的组成和变化规律。这些结果为进一步研究中国传统白酒的酿造微生物奠定了一定的基础。

Using Daqu as a saccharification- fermentation agent is one of the main technological characteristics of traditional Chinese liquor. The microbial components in Daqu were rich, including various types of mold, yeast and bacteria. These complex microbial systems provided necessary microorganisms, enzymes and flavor substances for the fermentation of liquor. As an essential microorganism in all alcoholic fermentation, yeast also played an important role in the production of Daqu. To explore the functional microorganism in Daqu, the yeasts, isolated from Daqu in different periods , were compared and analyzed by 26S rRNA D1 / D2 region sequences, and 260 yeasts were isolated and identified, belonging to 22 species. The yeasts were mainly of Wickerhamomyces anomalus, Candida orthopsilosis, Meyerozyma guilliermondii, Pichia caribbica, Saccharomycopsis fibμLigera, Cryptococcus neoformans var. Grubii, Clavispora lusitaniae, Saccharomyces cerevisiae. Single strand conformation polymorphism (SSCP) analysis was performed on the results of sequence alignmentTheirinterspecies differences were determined and the M-L system tree was also constructed. In addition, the composition and variation of yeasts in different periods of Daqu production were preliminarily investigated according to the results of isolation and identification. These results provided a basis for further research on brewing microorganisms of traditional Chinese liquor.

固态酿造研究院士（专家）工作站开放基金项目（GY2015-03）；四川省省属高校科研创新团队建设计划（16TD026）；酿酒生物技术及应用四川省重点实验室（NJ201501）