乳酸菌的种类及群落对芝麻香型白酒品质至关重要。本文通过可培养的手段，从芝麻香型白酒酒醅中分离筛选出32株乳酸菌，共计7种，其中Pediococcuspentosaceus和Pediococcusacidilactici的菌株数量较多。其次是Lactobacillus acetotolerans、Lactobacillus paracasei、Lactobacillus fermentum等。这些可培养乳酸菌普遍能够利用葡萄糖，但对糊精等其他物质的利用能力差异比较大。相较于Pediococcus，Lactobacillus对糊精的利用能力较好。Lactobacillus良好的糊精利用能力，为其在窖池发酵中后期葡萄糖较少的情况下仍能大量生长提供了保障。

During liquor fermentation process of Chinese roasted sesame-like flavor liquor, lactic acid bacteria are of great importance to liquor quality.Thirty-two strains of lactic acid bacteria were isolated from fermented grains, which classified to 7 species. Most of strains belonged toPediococcuspentosaceus and Pediococcusacidilactici. Several species, including Lactobacillus acetotolerans, Lactobacillus paracasei, Lactobacillus fermentum, were also isolated. Most cultivable lactic acid bacteria had a better ability to use glucose, but there were differences in dextrin and other substances utilization. Lactobacillus had a better ability to  utilize dextrin than Pediococcus. The dextrin utilization capacity of Lactobacillus was helpful for their growth in the later stage of pit-fermentation.