“…The microbes in the environment may colonize the fermented cover lees, and affect the fermentation of grains. Li et al studied the microbial diversity of the cover lees using SSU rRNA . They found that the microbial community contained Acetobacter , Aneurinibacillus , Arthrobacter , Bacillus , Clostridium , Corynebacterium , Eurotium , Issatchenkia , Lactobacillus , Methanoculleus , Microbacterium , Nocardia , Saccharomyces , Saccharomycopsis , Sagenomella , Serratia , Staphylococcus , Streptococcus , Talaromyces , Trichosporon and Zygosaccharomyces .…”