Studied on the Typical Eukaryotic Microbes of Baiyunbian Flavor Characteristics

DGGE technique was used to detect the diffrence of eukaryotic microbes between Daqu,fermented grains,produts by stacking fermentation and pit mud during wine brewing process of Baiyunbian and the counterparts of Luzhou-flavor liquor and Maotai-flavor liquor.The results showed that The number of fungi in crude material of Baiyun bian liquor and Maotai-flavor liquor are more than the number in Luzhou-flavor liquor.Maotai-flavor is decided by fungi in Baiyun bian liquor and Maotai-flavor liquor.The results also revealed that fungus produce ethanol in the process of wine fermentation.