酱香型白酒堆积发酵过程中真菌的结构及其来源分析OA北大核心CSTPCD

Heap fermentation is the most challenging step in Jiangxiangxing Baijiu production and also a window for environmental mi-croorganisms to participate in fermentation.Fungal communities are considered to be the main contributors to the saccharification and fer-mentation of Jiangxiangxing Baijiu.This study aimed to examine the variability and origins of fungi in heap fermentation,offering a biologi-cal foundation for regulating and controlling heap fermentation.High-throughput sequencing technology was used to assess the fungal com-munity,and the possible sources of fungi were further analyzed by three-phase diagram comparison and SourceTracker analysis.Results showed that fungal diversity significantly decreased over time,indicating a strong selection of fungi.The dominant fungi include Pichia(average relative abundance is 82.75％),Saccharomyces(5.75％),Thermoascus(2.75％),Aspergillus(2.25％),and Monascus(1.12％).Daqu(with an average contribution ratio of 33.14％)mainly contributed molds and other microorganisms,while the operating environment(with an average contribution ratio of 66.71％)mainly provided yeast.This study emphasized the enrichment effect of heap fermentation on core microorganisms,and both Daqu and the environment contributed to the source of functional microorganisms.This study contributes to a deeper understanding of the role of the accumulation environment of Jiangxiangxing Baijiu.