Environmental fungal community structure of Gulin and Jian'ou sauce-flavor Baijiu producing area

In order to explore the differences in flavor and quality of sauce-flavor (Jiangxiangxing) Baijiu produced in different ecological environments, the environmental soil and air fungal community structure of the representative sauce-flavor Baijiu production enterprises factory area of Gulin and Jian'ou were analyzed by high-throughput sequencing technology. The results showed that the fungal species richness and community diversity in the environmental soil of Gulin factory area were higher than that in Jian'ou factory area, while the air fungal species richness and community diversity were lower than those in Jian' ou factory area. The structure of environmental dominant fungal communities in the two factory areas was roughly similar at phyla and genus level, and the soil and air fungal genera shared by the two factory areas were 69 and 45, respectively, which accounted for 14.98% of the total fungi genera of soil and air. When the linear discriminant analysis (LDA) threshold was>3.5, the two sauce-flavor Baijiu producing areas contain 41 significantly differential fungi genera, including Eurotium, Thermomyces and Saccharomycopsis. Therefore, it could be seen that there were obvious differences in the environmental fungal community structure between Gulin and Jian'ou, which further proved that different producing areas have a unique wine microbial ecological environment.