Abstract: Tetramethylpyrazine is an important flavor compound in liquor, which endows liquor with health efficacy. The bacteria that could produce tetramethylpyrazine were isolated from the high-temperature Daqu in Guizhou by using the dilution spread plate method, and were identified by using the methods such as colonial morphology, microscopic observation and molecular biology. Then, their enzyme production characteristics, growth characteristics and tolerance characteristics were studied. The results showed that one strain FSDQ02 producing tetramethylpyrazine was screened from the high-temperature Daqu in Guizhou, which was preliminarily identified as Bacillus amyloliquefaciens. The strain FSDQ02 could secrete protease, amylase and cellulase, and grow well in the range of 30−40℃ and pH 5−9, with the tolerance to 6% ethanol and 14% NaCl. Bacillus amyloliquefaciens FSDQ02 isolated from the results of this study had great great application potential in strengthening the production of high-temperature Daqu and liquor.