北方地区酱香型白酒酿造区域空气微生物差异解析OA

To elucidate the differences in airborne microorganisms across different zones during the brewing of sauce-flavor(Jiangxiangxing)Baijiu in northern China,air samples collected from factory surroundings(CQ),brewing workshops(CJ)and Qu-making workshops(QF)were subjected to high-throughput sequencing to characterize bacterial and fungal community structures,followed by microbial correlation analysis.The results revealed significant disparities in richness,diversity and species composition of microbial communities among the three zones.The CQ possessed the highest richness and diversity indices of both bacteria and fungi,dominated by genera including Saccharopolyspora and Leptodontidium.The QF was predominated by fermentation-functional microorganisms such as Kroppenstedtia and Aspergillus,whereas the CJ was mainly colonized by anaerobes,including Bacteroides and Monascus.The three zones shared a limited number of operational taxonomic units(OTUs),demonstrating obvious divergence in genus distribution.This study systematically characterized airborne microbial community structures in multiple brewing environments of northern sauce-flavor Baijiu,providing data support for exploring the potential correlation between brewing microecology and liquor quality formation.