为了解白酒发酵过程中厌氧细菌的种类及数量变化对生产过程的影响。取酱香型白酒窖池酿造过程中的下层酒醅为研究对象，在厌氧工作站中分别进行平板计数，分析厌氧细菌数量和理化指标的动态变化。并对厌氧细菌进行筛选，利用扫描电子显微镜（SEM）鉴定细菌形态，结合生理生化实验和分子生物学鉴定。确定酱香型白酒下层酒醅中4株厌氧细菌为：解木聚糖梭菌（Clotridium xylanolyticum）、丁酸梭菌（Clostridium butyricum）、近端梭菌（Clostridium subterminate）、煎盘梭菌（Clostridium sartagoforme）。

In order to deeply understand the kind of anaerobic bacteria species and the impact of quantity change on Maotai-flavor liquor.[Methods] The lower fermented grains in the process of Maotai-flavor liquor were taken as the material. Quantity of anaerobic bacteria were conducted by plate count method and dynmic change of the amount of anaerobic bacteria and physical indexes were analyzed. The anaerobic bacteria were chosen to check through the SEM, combining with physiological and molecular experiments. [Results] Four strains of anaerobic bacteria were identified in fermented grains and anaerobic bacteria are respectively Clotridium xylanolyticum, Clostridium amylolyticum, Clostridium subterminate and Clostridium sartagoforme.