cChinese strong-flavored liquor (CSFL) accounts for more than 70% of all Chinese liquor production. Microbes in pit mud play key roles in the fermentation cellar for the CSFL production. However, microbial diversity, community structure, and cellar-agerelated changes in pit mud are poorly understood. Here, we investigated the prokaryotic community structure and diversity in pit-mud samples with different cellar ages (1, 10, 25, and 50 years) using the pyrosequencing technique. Results indicated that prokaryotic diversity increased with cellar age until the age reached 25 years and that prokaryotic community structure changed significantly between three cellar ages (1, 10, and 25 years). Significant correlations between prokaryotic communities and environmental variables (pH, NH 4 ؉ , lactic acid, butyric acid, and caproic acid) were observed. Overall, our study results suggested that the long-term brewing operation shapes unique prokaryotic community structure and diversity as well as pit-mud chemistry. We have proposed a three-phase model to characterize the changes of pit-mud prokaryotic communities. C hinese strong-flavored liquor (CSFL), also called "Luzhou flavor liquor," accounts for more than 70% of Chinese liquor production (1). It is produced by the unique and traditional Chinese solid-state fermentation technique, which has a history of several thousand years. In brief, a cellar is constructed by digging a rectangular soil pit in which the entire inner wall is covered with precultured pit mud. The precultured pit mud is usually prepared by mixing aged pit mud (as an inoculum), fresh common soil, and water and incubating the mixture for about a year in an anaerobic cellar before use. The raw materials for the fermentation, including wheat, sorghum, and corn, are mixed, crushed, and distilled by steaming. The steamed raw material is supplied with 2% to 3% (wt/wt) Daqu-starter, which mainly includes mold and yeast, and placed into the cellar. The cellar is sealed with common mud, and fermentation is allowed to proceed for 60 days. Fermented material is then taken out of the cellar and distilled to make Chinese liquor. The process described above is periodically repeated after new fermentation materials are supplied.Microbes in the pit mud produce various flavor components such as butyric acid, caproic acid, and ethyl caproate. In particular, ethyl caproate is recognized as a key component affecting the CSFL flavor and quality. In general, CSFL quality improves with increasing cellar age. High-quality liquor is produced only in old cellars, which are maintained at least for 20 years by continuous use (2, 3). In particular, some long-aged cellars have been used for several hundred years without interruption, and well-known CSFLs such as Wuliangye, Jiannanchun, and Luzhoulaojiao are brewed in such long-aged cellars (1, 4). High CSFL quality is attributed to the maturing process of pit mud, which results in a well-balanced microbial community structure and diversity in the pit mud to produce distinctive flavo...