ABSTRACT
ABSTRACT: It is essential to decipher the structure and dynamics of microbial communities in the dierent locations of a liquor-making pit in order to understand the relationship between aimed fermentation eciency and the environmental pit conditions. In this study, two GuJingGong factories (West and Quarter) were analyzed in the context of microbial community complexity of pit bottoms and sidewalls. It was found that the two factories have very similar microbial community complexity in depth samples while the surface samples were dierent significantly. The dominant species in all samples were uncultured bacteria.1
