Abstract:In order to fully analyze and tap the yeast strain resources in the fermented grains of Luzhou-flavor liquor，high-throughput sequencing and pure culture were carried out for the fermented grains in the vigorous period of Wuliangye fermentation.Among them，a total of 11 species of yeast were detected by high-throughput sequencing technology，including Kazachstania exigua，Saccharomyces cerevisiae，Kazachstania Humilis，Pichia kudriavzevii， Zygosaccharomyces bailii， Saccharomycopsis fibuligera， Trichosporon ovoides，Debaryomyces hansenii，Naumovozyma castellii，Pichia manshurica，Geotrichum silvicola.The yeast strains in the fermented grains of Wuliangye at the vigorous fermentation stage were screened by 7 kinds of culture media.57 strains of pure culture yeast were obtained by merging.Through the sequence identification of 26S rDNA，it was found that they belonged to Pichia kudriavzevii，Saccharomyces cerevisiae，Candida glabrata and Candida rugosa.The results showed the rich diversity of yeast population in fermented grains of Luzhou-flavor liquor.Nonetheless，compared with the high-throughput sequencing means，the pure culture method could only isolate a few species in the septic yeast population.Thus，it was necessary to dig out the yeast strain resources in the fragrant white wine dregs and further optimize the separation and culture methods.