Abstract：
The strong-flavor Baijiu (SFB) brewing workshop is a complex ecosystem with diverse microbiomes. As a potential source of microbiomes in fermentation, microbiota in the environmental microecology may affect the quality and flavor of SFB. Here, we report the collection of environmental microecological samples from three SFB workshops with different usage times (named 70a, 30a, and new, respectively). We used 16S rRNA and internal transcribed spacer (ITS) gene amplicon full-length sequencing to explore the microbial community structure in SFB. The SourceTracker tool was used to investigate links among fermentation samples, raw materials, and the environment and decipher the construction process in the workshop indoor environment. Lactobacillus acetotolerans was the most important bacterial genus in Zaopei after fermentation, whereas other types of samples exhibited different prokaryotic community structures. The composition of the fungal community was similar, with Saccharomycopsis fibuligera, Debaryomyces hansenii, Lichtheimia ramosa, Lichtheimia corymbifera, and Pichia kudriavzevii being the most abundant, and were detected in most samples. Further comparison of the microbiota in the workshop environment showed that the diversity of the microbiota in the indoor environment decreased, showing different clustering patterns under the influence of location. With increasing usage time, the contribution of deterministic processes to the assembly of the prokaryotic community increases, and the community structure tends to stabilize, exhibiting its own characteristics. SFB-fermenting resident functional fungi were the major components of the fungal community, and SourceTracker analysis also highlighted the contributions of Zaopei, Daqu, and tool surfaces as fungal sources. This study is the first to comprehensively monitor the microbial profile of the SFB production environment. This research can be extended to involve more complex spontaneous fermentation environment microbiota and has important implications for the control of spontaneous fermentation.
摘要：
浓味白酒（SFB）酿造车间是一个复杂的生态系统，具有多种微生物组。作为发酵中微生物的潜在来源，环境微生态中的微生物群可能影响SFB的品质和风味。这里,我们报告了从三个不同使用时间的SFB车间收集的环境微生态样本(命名为70a，30a,新的,分别)。我们使用16SrRNA和内部转录间隔区（ITS）基因扩增子全长测序来探索SFB中的微生物群落结构。SourceTracker工具用于调查发酵样品之间的联系，原材料,和环境和破译施工过程中的车间室内环境。醋酯乳杆菌是次品发酵后最重要的菌种,而其他类型的样品表现出不同的原核生物群落结构。真菌群落的组成相似，糖胞菌，汉森德巴酵母,Lichtheimiaramosa,大黄鱼,Pichiakudriavzevii是最丰富的，并在大多数样品中检测到。车间环境中微生物群的进一步比较表明，室内环境中微生物群的多样性降低，在地理位置的影响下，呈现出不同的聚类模式。随着使用时间的增加，确定性过程对原核生物群落组装的贡献增加，群落结构趋于稳定，展现自己的特点。SFB发酵常驻功能真菌是真菌群落的主要组成部分，和SourceTracker分析也强调了Zaopei的贡献，大曲,和工具表面作为真菌来源。这项研究是第一个全面监测SFB生产环境的微生物概况。该研究可以扩展到更复杂的自发发酵环境微生物群，对自发发酵的控制具有重要意义。
