Laceyella sacchari isolate:FBKL4.010 Genome sequencing and assembly. Laceyella sacchari isolate:FBKL4.010

A thermophilic actinomycete FBKL4.010 was successfully isolated from Moutai-flavor Daqu. Using morphologic, physiologic method, 16S rRNA genephylogenetic analysis and phylogenetic analysis, it was identified as Laceyella sp.. According to the liquor brewing system, a solid-culture experiment of strain was designed, its flavour components were dected by solid-phase microextraction combined with gas chromatography-mass spectrometry (GC-MS). The result shows that this strain could produce a large number of Pyrazine, Aromatic substances under solid state system and produced strong Douchi, Nutty flavour in fermentation broth. It laids a good foundation for further research on relationship between this strain and the formation of Moutai flavour.