中文摘要：

窖泥微生物对浓香型白酒的品质、风味起着重要作用.本研究从25年窖龄的窖泥中,分离得到54株功能微生物,并对其中一株新的产丁酸菌株BTY6进行了多相分类学研究.该菌株为严格厌氧,革兰氏阳性,无芽孢形成,菌体呈短杆状.该菌株可以利用α-D-葡萄糖,蔗糖,麦芽糖,等等.该菌株主要脂肪酸为C160（54.85%）,C160N alcohol（9.61%）.菌株BTY6的G＋C（mol%）含量为48.52%.16SrRNA基因序列显示,BTY6与GenBank数据库中一株未培养毛螺旋菌（uncultured Firmicutes bacterium;HBG_A4R5-4;DQ837628）有最高的序列相似性（99.8%）,但与所有可培养模式菌株相似性均低于93%.经形态学、生理生化特征和系统发育分析,该菌可能为毛螺旋菌科的一个新属.

英文摘要：

Microbes in pit mud play an important role on the quality and flavor of Chinese Luzhou-flavor liquor.Here,54 bacterial strains were isolated from the pit mud of a 25year-old fermentation pit,and a new butyrate-producing bacterium BTY6 was identified by polyphasic taxonomical method.Strain BTY6 is a strictly anaerobic,Gram-stain-positive,non-spore-forming and short rod bacterium.Strain BTY6 has positive reactions forα-D-glucose,sucrose,maltose and so on.The major cellular fatty acids were C160（54.85%）,C160 N alcohol（9.61%）.The genomic DNA G ＋ C content of strain BTY6 was48.52mol%.Phylogenetic analysis based on 16 SrRNA gene sequences indicated that strain BTY6 was most closely related to an uncultured Firmicutes bacterium HBG_A4R5-4（DQ837628）of the family Lachnospiraceae with 99.8% sequence similarity,but only had less than 93% sequence similarity with all cultured type species.Based on morphological observation,physiological and biochemical tests and phylogenetic analysis,strain BTY6 should represent a previously unknown subline within the family Lachnospiraceae.