is the key bacteria that inhabits the pit mud in a fermentation cell, for the production of strong-flavor Baijiu. Its activities in the process of Baijiu fermentation is closely related to the niches of pit mud and cells. After multiple rounds of underground fermentation, has been domesticated and adapted to the environment. The mechanisms of succession in the pit mud and how they metabolize nutrients present in grains are not clear. In this study, 15 species including three firstly reported ones ( and ) in strong-flavor Baijiu pit mud, were isolated from the pit mud. Eighty one percent of these strains are motile, and most of them show chemotaxis to organic acids, glutathione, saccharides and lactic acid bacteria. In a simulated Baijiu fermentation system, migrated from pit mud to fermented grains with the addition of chemokine lactic acid, resulting in the production of acetic acid and butyric acid. The results help to understand the succession mechanism of in pit mud, and provide a reference for regulation of lactic acid level in fermented grains during Baijiu fermentation.