The quality of solid-state fermented Baijiu is closely related to the settling of airborne and directional enrichment of microbes in Baijiu fermentation. In order to clarify the diversity and contribution of fungi in the air of Baijiu-making environment, the airborne molds in core areas of Wuliangye, including outside of Baijiu-making workshop, cooling field, pits area were systematically screened and their enzyme producing ability were further analyzed. A total of 135 air samples were collected from different sites by the air particle sampler. Pure mold strains were isolated by traditional culture method. Species identification was carried out by means of morphological characteristics in combination with ITS sequencing. The preliminary analysis on the enzyme producing ability of the strains were further performed. A total of 66 isolated strains, belonging to 3 phyla, 6 classes, 9 orders, 15 families, 18 genera and 41 species, were characterized, with Aspergillus and Penicillium being the dominant genera, including 13 species and 8 species, respectively. The number of strains producing α-amylase, neutral protease, pectinase and cellulase were 21, 19, 18 and 16, respectively. The highest level of α-amylase, neutral protease, pectinase, and cellulase was detected in Aspergillus tabacinus (13.34±0.89) U/g, Penicillium limosum (5 391.76±63.15) U/g, and Scopulariopsis cleroorum (10.19±0.30) U/g, (3 194.33±152.91) U/g, respectively. Distribution of mold community was closely related with local unique environmental conditions. The mold pure cultures were obtained from the core Baijiu-making area of Wuliangye, which expanded the understanding of fermentation molds resources of Chinese Baijiu, and further research could focus on the enzyme producing ability.
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