中国酿造2026，Vol.45Issue(7)：60-67,8.DOI:10.11882/j.issn.0254-5071.2026.07.008
北方地区酱香型白酒酿造区域空气微生物差异解析
Analysis of Differences in Airborne Microorganisms in Sauce-Flavor Baijiu Brewing Zones of Northern China
摘要
Abstract
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.关键词
酱香型白酒/微生物群落/空气微生物/高温大曲Key words
sauce-flavor Baijiu/microbial community/airborne microorganism/high-temperature Daqu分类
轻工纺织引用本文复制引用
周林森,张娇娇,韩兴林,何猛超,西玉玲,张德中,陈玉莲,李同欢,孙文杰,陈杉彬,胡景辉..北方地区酱香型白酒酿造区域空气微生物差异解析[J].中国酿造,2026,45(7):60-67,8.基金项目
"十四五"国家重点研发计划重点专项(2022YFD2101205) （2022YFD2101205）
