基于海拔分布特征的酱香型白酒酿造环境真菌菌群多样性分析

doi:10.7506/spkx1002-6630-20260311-097

食品科学 ›› 2026, Vol. 47 ›› Issue (19): 155-163.doi: 10.7506/spkx1002-6630-20260311-097

• 生物工程 • 上一篇

基于海拔分布特征的酱香型白酒酿造环境真菌菌群多样性分析

吴成，李秀婷，万波，谢丹，黄河鸥，李微微，路虎，胡建锋，胡峰，汪地强，孙宝国

（1.北京工商大学食品与健康学院，北京 100048；2.贵州习酒股份有限公司，贵州遵义 564622；3.贵州省酱香型白酒技术创新中心，贵州遵义 564622）

发布日期:2026-10-22
基金资助:
贵州省科技支撑计划项目（黔科合支撑[2023]一般342；黔科合支撑[2023]一般343；黔科合支撑[2024]一般030）；贵州省市场监管局质量发展项目（黔质量发展项目（2024）3号（重点））；遵义市科技计划项目（遵市科合支撑[2024]20号）；贵州省酱香型白酒技术创新中心项目（黔科合平台JSZX〔2025〕002）；遵义市科技创新团队建设项目（遵KCTD074）

Analysis of Fungal Community Diversity and Assembly Patterns in the Brewing Environment of Jiangxiangxing Baijiu across an Altitudinal Gradient

WU Cheng, LI Xiuting, WAN Bo, XIE Dan, HUANG He’ou, LI Weiwei, LU Hu, HU Jianfeng, HU Feng, WANG Diqiang, SUN Baoguo

(1. School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; 2. Guizhou Xijiu Co., Ltd., Zunyi 564622, China; 3. Guizhou Technology Innovation Center of Jiangxiangxing Baijiu, Zunyi 564622, China)

Published:2026-10-22

摘要/Abstract

摘要： 为探究海拔梯度对酿造环境（空气、生产器具、车间地面、墙面等）真菌群落结构与分布特征的影响作用，以赤水河流域同一生产厂区7 个不同海拔梯度（A～G组）的酱香型白酒酿造环境及发酵酒醅为研究对象，基于Illumina MiSeq扩增子高通量测序技术结合多元数理统计分析，解析海拔对酿造环境真菌结构组成、群落分布及组装过程的影响作用。结果表明，Chao1指数和Shannon指数在组间存在显著差异（P＜0.05），而ACE指数和Simpson指数组间无显著差异；且海拔对真菌物种生态位宽度无明显规律影响，操作分类单元、Shannon指数与海拔呈非线性波动关联。子囊菌门（Ascomycota）为酿造环境真菌的绝对优势门，毕赤酵母属（Pichia）、接合酵母属（Zygosaccharomyces）、红曲霉属（Monascus）为核心优势真菌属；洛德酵母属（Lodderomyces）相对丰度与海拔呈显著负相关（P＜0.05），可作为海拔梯度影响酿造环境的潜在微生物标志物。中性模型分析表明，确定性过程（环境选择）在真菌群落构建中占主导地位，其中海拔是驱动群落β多样性分异的重要地理环境因子。本研究揭示了地理海拔与酱香型白酒酿造微生态的耦合关系，可为酱香型白酒酿造微生态菌种资源挖掘和产区工艺优化提供数据支撑。

关键词: 酱香型白酒；酿造环境；海拔梯度；真菌多样性；生态位分布；群落组装

Abstract: To investigate the impact of altitude gradients on the composition and distribution patterns of fungal communities in the brewing environment of Jiangxiangxing Baijiu (encompassing air and various surfaces, including production utensils, workshop floors, and walls), this study examined the brewing environment and fermented grains from seven different altitude levels (Groups A–G) within the same production facility in the Chishui River basin. Using Illumina MiSeq amplicon high-throughput sequencing combined with multivariate statistical analysis, we analyzed the effects of altitude on the community composition, distribution, and assembly processes of fungal communities in the brewing environment. The results demonstrated significant differences among groups in the Chao1 and Shannon indices (P < 0.05) but not in the ACE or Simpson indices. Additionally, altitude had no consistent effect on the niche breadth of fungal species and was non- linearly associated with the operational taxonomic unit (OTU) richness and Shannon index. Ascomycota was the dominant phylum in the brewing environment, with Pichia, Zygosaccharomyces, and Monascus identified as the core dominant fungal genera. The relative abundance of Lodderomyces was negatively correlated with altitude (P < 0.05), suggesting its potential as a microbial biomarker for the influence of altitude gradients on the brewing environment. Neutral model analysis revealed that deterministic processes (environmental selection) dominated the assembly of fungal communities, with altitude as a key environmental factor driving β-diversity differentiation among communities. This study uncovers the association between geographical altitude and the microecology of Jiangxiangxing Baijiu brewing, thereby providing data support for the exploration of microbial strain resources and process optimization in Jiangxiangxing Baijiu production regions.

Key words: Jiangxiangxing Baijiu; brewing environment; altitude gradient; fungal diversity; niche distribution; community assembly

中图分类号:

TS261.1

吴成，李秀婷，万波，谢丹，黄河鸥，李微微，路虎，胡建锋，胡峰，汪地强，孙宝国. 基于海拔分布特征的酱香型白酒酿造环境真菌菌群多样性分析[J]. 食品科学, 2026, 47(19): 155-163 https://doi.org/10.7506/spkx1002-6630-20260311-097

WU Cheng, LI Xiuting, WAN Bo, XIE Dan, HUANG He’ou, LI Weiwei, LU Hu, HU Jianfeng, HU Feng, WANG Diqiang, SUN Baoguo. Analysis of Fungal Community Diversity and Assembly Patterns in the Brewing Environment of Jiangxiangxing Baijiu across an Altitudinal Gradient[J]. FOOD SCIENCE, 2026, 47(19): 155-163 https://doi.org/10.7506/spkx1002-6630-20260311-097

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基于海拔分布特征的酱香型白酒酿造环境真菌菌群多样性分析

Analysis of Fungal Community Diversity and Assembly Patterns in the Brewing Environment of Jiangxiangxing Baijiu across an Altitudinal Gradient

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