Abstract: To isolate Bacillus strain from Luzhou-flavor liquor so that the flavor components could be improved, 55 strains of Bacillus were obtained in the omagari and fermented grains of Luzhou-flavor liquor in total in this study.Through screening, one strain producing high-yield ethyl hexanoate and low-yield propanol was screened out which was then named as YB-16. The produced ethyl hexanoate belonged to excellent strong liquor of the national standard and the produced propanol belonged to extra edible alcohol of the national standard. After strain morphology, physiological and biochemical characteristics, molecular biology assay and the constructed phylogenetic tree, YB-16 and Bacillus cereus strain CCM NBRC 15305 clustered into a branch and were each other's closest relatives.Thus, YB-16 was identified as Bacillus cereus.It is expected that the application of Bacillus cereus strain to the traditional brewing process of Luzhou-flavor liquor could improve its flavor and quality.