Research on the Dynamics and Distribution Patterns of Environmental Microorganisms in the Production Process of Strong-Flavour Baijiu Distillery Workshops

In the workshop environment for mechanized Baijiu production, the dynamics of microbial communities are primarily influenced by both the production process and environmental control measures. Effective control of microbial populations and assurance of product quality can be achieved through environmental management and the implementation of automated production processes. To provide a theoretical foundation for the regulation and management of environmental microorganisms, this study employed high-throughput sequencing technology to continuously monitor microbial communities throughout a complete production cycle, from resumption of operations to cessation of production. The following conclusions were drawn from the analysis of the raw data using Origin, SPSS, and R. In the production workshop of strong-flavor Baijiu, Aspergillus, Ralstonia, Dechloromonas, Bacillus, Sphingomonas, Methylobacterium-Methylorubrum and Stenotrophomonas are the dominant microbial species in the environment. As production progresses normally, the microbial community gradually stabilizes. During continuous production, the fermentation area (F area) exhibits greater stability compared to the spreading and drying area (T area). During continuous production, the fermentation area (F area) exhibits greater stability compared to the spreading and drying area (T area). The microbial community in the environment is correlated with environmental humidity, the number of open cellars, and the frequency of steaming operations throughout the production process.