Chinese Baijiu is one of the six most renowned distilled liquors in the world, and, according to their flavor characteristics, 12 flavor types, such as strong flavor, sauce flavor, and light flavor, have been formed (Liu M.-K. et al., 2017). Strong-flavor Baijiu (SFB) is a typical representative of Chinese Baijiu, and has a market share of over 70% in China (Zhao et al., 2012; Tao et al., 2014; Liu M.-K. et al., 2017). It is a Baijiu made from grains (sorghum, wheat, corn, rice, etc.) by the traditional solid-state fermentation, distillation, aging, and blending, with ethyl hexanoate as the main body aroma (Tao et al., 2014; Liu M.-K. et al., 2017; Zhang M. et al., 2020). The brewing process of SFB is essentially a process of multiplication and metabolism of various microorganisms, and its biochemical reactions, such as saccharification, alcoholization, esterification, and so on, are all completed in a soil cellar (also known as pit) (Li et al., 2017; Guo et al., 2019). Pit mud (PM) serves as a carrier for diverse and abundant microorganisms in the cellar pits, and its complex microbiota is constantly undergoing natural selection, domestication, enrichment and elimination with the use of cellars, ultimately leading to a stable PM microbial ecosystem with high biological and functional diversity, and the structure and succession of these microbiota influence the aroma and quality of SFB (Wu et al., 2012; Tan et al., 2019; Gao et al., 2020). The microbial species, quantity, community structure, and diversity as well as their interactions directly affect the microecosystem and quality of PM (Liu M.-K. et al., 2017; Guan et al., 2020).

The microbiota of PM that gradually forms after long-term domestication and succession is extremely complex, and a large number of microorganisms in the PM environment cannot be cultured or are difficult to culture. Therefore, traditional isolation and culture technology can only analyze very few culturable microorganisms, making it difficult to objectively reveal the microbial diversity of PM (Cai et al., 2021b). Phosphor lipid fatty acid (PLFA) biomarkers, polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE), the 16S rRNA gene clone library, single-strand conformation polymorphism (SSCP), fluorescence in situ hybridization (FISH) and other modern molecular biology culture-free technologies have overcome the drawbacks of traditional pure culture technology to a certain extent. However, there are still issues such as heavy workloads, high costs, a sensitivity to only the main components in a community and other defects, and these have limitations for the analysis of environmental microbial ecology. Compared with the above methods, high-throughput sequencing technology has obvious advantages for the study of microbial community structure, with low cost, high throughput, extensive coverage, and short time consumption, and it has been shown to be a powerful method for analyzing complex microbiota (Cai et al., 2021a,c). Its combination with bioinformatics analysis can characterize or predict the structure, diversity, and function of microbiota more scientifically and accurately, making the comparison of differences between samples more convincing (Klindworth et al., 2013; Guo et al., 2019).

The microbiota in PM is extremely complex, and its composition is related to cellar age (Tao et al., 2014; Liu M. et al., 2017) and spatial location (Ding et al., 2014; Wang et al., 2014). Tao et al. (2014) found that with increasing cellar age (0–25 years), the microbial community structure of PM was constantly changing and tended to be stable, and the microbial community structure of old PM was in an equilibrium state with high microbial diversity. Liu M. et al. (2017) investigated the internal transcribed spacer (ITS) gene sequence diversity among PM of different cellar ages and showed that Rhizopus, Phoma, and Trichosporon were relatively more abundant in 5-year-old cellar age samples, while Aspergillus and Candida were most abundant in 100-year-old cellar age samples. Wang et al. (2014) reported that the abundance of Lactobacillus decreased with increasing cellar depth, in contrast to Clostridium. Ding et al. (2014) detected Acinetobacter in the cellar wall but not in the cellar bottom. All these illustrate the abundant microbial diversity of PM. However, current efforts to resolve microbiota at PM in different spatial locations in cellars have focused on bacterial communities, and studies of spatial heterogeneity among fungal communities have rarely been reported.

The purpose of this study is to use high-throughput sequencing technology to comprehensively dissect the fungal community structure in PM at different depths of the special brewing environment of SFB in Xinjiang, meanwhile revealing its correlation with physicochemical factors as well as aroma, which would lay a foundation for directional screening and deep mining of characteristic microbial resources in special brewing habitats for SFB, and provide a theoretical basis for ultimately realizing the modification of microbiota to improve Baijiu quality.

PM is one of the main ecological environments inhabited by important functional microorganisms during SFB fermentation. The directed evolution of microorganisms driven by the environmental stress effects of PM as well as the complex material energy metabolism provided the necessary conditions for the formation of various aroma compounds, which had a decisive impact on the characteristic flavor of SFB (Zhao et al., 2012; Wang et al., 2017).

For the first time, high-throughput sequencing was employed to unveil the structure and diversity of the fungal communities in Xinjiang PM at different depths. It was found that the fungal communities in Xinjiang PM, regardless of depth, were classified into three dominant fungal phyla: Ascomycota (78.47%), Basidiomycota (10.07%) and Mortierellomycota (9.77%) (Figure 3). Different from the present findings, Liu M. et al. (2017) used denaturing gradient gel electrophoresis (DGGE) and Illumina MiSeq sequencing to examine the structure of fungal communities in different years of PM from Sichuan Province, China, and identified Ascomycota, Basidiomycota, and Zygomycota as the dominant fungal phyla in Sichuan PM. The discrepancies in the dominant fungal phyla of PM between the two regions may be related to different regional geographic climates and divergences in the soil as well as cellar physicochemical properties.

The fungal richness and diversity of the lower PM were the highest, while that of the upper PM was the lowest (Figure 2). This is in consonance with the observations of Deng et al. (2012) and Ding et al. (2014). It is mainly due to the fact that the upper PM is most susceptible to downwelling of water or cellar opening, with frequent exposure to air and large loss of water, which leads to a rapid decline in moisture and a decrease in microbial species and abundance, resulting in a decline in fungal richness and diversity. The microorganisms in the lower PM would directly exchange with the PM in raw materials (fermenting grains) under the influence of high moisture during SFB fermentation, and enrich a large number of microorganisms, especially brewing microorganisms, thus enhancing the fungal richness and diversity (Deng et al., 2012).

Both PCoA and LEfSe demonstrated highly significant differences (p = 0.001) among the high abundance fungi in PM samples at different depths (Figure 5), indicating that the high abundance fungi in PM were more affected by depth. Among these high abundance fungi, Saccharomycetes was significantly enriched (p < 0.05) in the upper PM samples, while molds such as Byssochlamys and Monascus were significantly enriched (p < 0.05) in the lower PM samples. This parallels the finding of fungal community structure in PM from Anhui Province, China by Gao et al. (2021). This is because most of the Saccharomycetes are aerobic or facultative aerobic fungi, suitable for growth and reproduction in the upper PM, which has a large contact surface with oxygen and high oxygen content; however, the lower PM is perennial in the soaking of water formed by fermentation and prefers anaerobic, high-pressure, and humid environments, and thus more suitable for molds with stronger environmental adaptability (Zheng et al., 2013; Hu et al., 2016; Liu M. et al., 2017).

The microbiota of any environment or fermentation system is subject to the physicochemical factors of their surroundings, which is also the rationale for continuous domestication, enrichment and elimination of microorganisms in PM. Previous studies have consistently identified the pH of PM as the most influential and broad-ranging physicochemical factor on microbiota and a pivotal environmental stress role in the directed evolution of PM microbiota (Tao et al., 2014; Hu et al., 2016; Zhang M. et al., 2020). The pH of PM would significantly affect the reproduction of microorganisms and their involved biochemical reactions, and an appropriate pH could not only promote alcoholic fermentation, but also facilitate the formation of aroma precursors in SFB to improve product quality (Zhang M. et al., 2020). Interestingly, the present study found a very weak effect of pH on fungal communities in PM (Figure 6B). This may be due to the fact that previous studies on microbiota in PM have mainly focused on bacterial communities, and the range of pH values suitable for bacterial growth is narrow. In contrast, fungal communities typically exhibit a wider range of suitable growth pH values and are therefore less affected by pH (Rousk et al., 2010b; Zhao et al., 2012). However, as the physicochemical indicator that most affected the fungal communities in PM, the levels of moisture in the lower PM (34.13 ± 2.6%) were slightly higher than those in the upper PM (33.57 ± 2.32%) and the middle PM (32.98 ± 1.45%), but the differences were not significant (p > 0.05) (Figure 1). During the fermentation of fermenting grains of Baijiu, the raw materials underwent microbial catabolism to produce a large amount of free water, and this moisture with the unused moisture in the fermenting grains continually settled under the action of gravity and formed brownish yellow or brownish viscous liquid (that is yellow water), so that the lower PM had a higher moisture content than the upper PM (Chai et al., 2021; Qian et al., 2021). Meanwhile, various acids were transmitted to the lower PM through the moisture medium, resulting in the highest total acid content and lactate content of the lower PM. This also explains the consistent effects of moisture and total acid on fungal communities in RDA (Figure 6B). Gao et al. (2021) compared the moisture of Anhui PM at different depths and similarly found that the moisture of the lower PM was higher than that of the upper PM; different from the results of this study, however, the moisture of Anhui PM at different depth differed significantly (p < 0.05). This may be attributed to the soil environment variability in different regions. Li et al. (2019) measured soil moisture of different depths at 142 sites in Xinjiang and found that moisture increased with soil depth, but the difference in moisture between the 0–50 cm soil layers and the 50–100 cm soil layers was not significant (p > 0.05), which was in line with the phenomenon observed in this study at Xinjiang PM.

Moisture and total acid were negatively associated with the majority of dominant fungal genera in PM (Figure 6B), which may be due to the limited availability of free water to PM fungi. Meanwhile, these two physicochemical indicators positively correlated with the abundance of two main molds in the brewing of Baijiu: Byssochlamys and Monascus (Figure 6B). Molds can produce a large amount of glucoamylase during Baijiu fermentation, which can degrade starch from raw materials into reducing sugar for direct use by yeasts and promote the growth and reproduction of yeasts, thus producing more alcohol (Lv et al., 2012). Among them, Byssochlamys can grow under very low oxygen tension, while Monascus can secrete acid protease, and adapt to the acidic environment of Baijiu-making (Houbraken et al., 2006; Chen et al., 2011). This could explain the significant enrichment of Byssochlamys and Monascus in the lower PM with the worst air permeability, the least oxygen contact, and the highest total acid content (Figure 5D). Byssochlamys is closely related to cellulose-degrading enzymes (cellulase and glucosidase, etc.) and starch hydrolase (glucose) synthesis (Thorsen et al., 2006; Schuerg et al., 2017; Timo et al., 2017). Monascus can secrete glucoamylase, amylase, esterase along with acid protease and has strong saccharification, fermentation as well as esterification ability, which can improve Baijiu yield and quality (Wang et al., 2008; Chen et al., 2011). At the same time, it also produces a variety of secondary metabolites beneficial to the human body, including monasculin, gamma-aminobutyric acid (GABA) and other functional components, which improve the nutritional and health value of Baijiu (Rashmi and Tallapragada, 2015; Wan et al., 2015). Hence, the moisture in PM, as the most critical physicochemical indicator, affects the quality of Baijiu by affecting physicochemical and microbiota.

Generally, the moisture of superior PM is considered to be between 40 and 50%, and its content will directly affect the pH, humus, and microbiota as well as their growth status (Tao et al., 2014; Liu M.-K. et al., 2017; Guo et al., 2019; Liu M.-K. et al., 2019). However, the moisture of Xinjiang PM (range: 28.0–38.7%) (Figure 1) was lower than the normal range (40–50%). This may be explained by the climatic conditions in Xinjiang: Xinjiang Uyghur Autonomous Region is located on the hinterland of Eurasia, far from any ocean, and the overall topographic structure consists of three mountain ranges with two basins: Three mountain ranges (the Altay Mountains, the Tianshan Mountains, and the Kunlun Mountains) surround two huge desert basins (the Junngar Basin and the Tarim Basin) from north to south (Yao et al., 2018). This unique geographic feature greatly affects water vapor transport and spatial distribution, and the three mountain ranges, in particular, block most of the water from the Black Sea, Aral, Caspian, Mediterranean, and Arctic oceans as well as from the south (Du et al., 2021). Geographically, Xinjiang can be divided into three regions, and the Baijiu production area in Xinjiang is mainly clustered in the northern region (which is also the sampling area of this study). The region is located between 42°10′ and 49°10′ latitude as well as 79°59′ and 91°48′ longitude, and the main regional climate is temperate continental arid and semi-arid climate with low precipitation (150–200 mm) and great evaporation potential (1,500–2,300 mm) (Li et al., 2019). These geographical and climatic factors led to the low PM moisture in Xinjiang, which has the least precipitation and the highest evaporation throughout China. Consequently, great attention needs to be paid to the moisture in PM and regulate it in a targeted manner.

Among all eight physicochemical indexes, only pH and total acid presented significant differences (p < 0.05) among PM samples at the three depths (Figure 1), indicating that the living environments where the fungal communities of PM at different depths reside differed significantly (p < 0.05) only in the contents of acids. Total acid content refers to the total amount of all acidic components in food, including the content of both dissociated acid and undissociated acid. The pH, also known as the hydrogen ion concentration index and acid-base value, reflects the concentration of the acid that has been dissociated, while the PM is slightly alkaline and a small change in hydrogen ion concentration can easily cause pH fluctuation in PM. In this study, the pH of the upper PM was significantly lower (p < 0.05) than that of the lower and middle PM, and the pH of the lower PM was the highest (Figure 1). Interestingly, the total acid content of the lower PM was significantly higher (p < 0.01) than that of the upper PM samples, indicating that there may be a large amount of undissociated acid in the lower PM. For example, lactate, the major organic acid in PM, is a weak acid, and its Ka in the standard state is 1.37 × 10^–4, the concentration of which is not linear with the concentration of dissociated hydrogen ions. Other organic acids such as acetic acid, citric acid and pyruvic acid in PM, can also play a certain buffering effect on the whole system, so, the total acid in PM exhibited a paradoxical trend with pH. Moreover, Tao et al. (2014), Liu M.-K. et al. (2017), and Zhang H. et al. (2020) found that hydrogen gas-producing microorganisms (mainly bacteria) such as Caproiciproducens, Syntrophomonas, and Methanoculleus were present in PM and varied in abundance among different depths of PM, so it was speculated that the contradiction between pH and total acid might be related to the different intensity of the metabolism of microbiota to release hydrogen containing gases such as H₂ in different depths of PM. In addition, H₂, CO₂, and acetate produced by gas-producing microorganisms in PM can serve as substrates for Methanoculleus (a hydrogenotrophic methanogen) to produce CH₄ (Wu et al., 2015; Liu M.-K. et al., 2017; Zheng et al., 2020). The release of hydrogen containing gases (H₂ and CH₄) under the action of gas producing microorganisms with hydrogenotrophic methanogens, not only decreased the total hydrogen content to raise the pH of PM, but also optimized the anaerobic environment of PM, which was beneficial to the growth and metabolism of lactate degrading bacteria, and then improved the quality of PM. The absence of obvious differences in lactate content among depths may be due to the more mature microbiota and more well-established metabolic functions in PM, and it is speculated that degraded lactate was not the main stress on the metabolism of PM microbiota and the variation range of the microbial genus abundance in PM at each depths varied less, and the lactate content would not have threatened it.

The composition of PM nutrients is a vital marker of PM quality and a vital substrate for microbial growth and reproduction, which, to varying degrees, affects the composition, distribution, and evolution of the PM microbiota. As the three most important nutrients in PM —NH₄⁺, Olsen-P, and humic acid were positively correlated with Leiothecium, Aspergillus, Saccharomycopsis, Thermoascus, Thermoascus, and Pichia (Figure 6B). NH₄⁺ is necessary for microorganisms to synthesize various proteins as well as enzymes, and is also a major nitrogen source required for microbial reproduction, growth, and metabolism (Tao et al., 2014; Hu et al., 2016; Zhang M. et al., 2020). A proper amount of NH₄⁺ is crucial for maintaining PM habitat and improving SFB quality. Olsen-P refers to acid soluble phosphorus and adsorbed phosphorus that can be utilized by microorganisms, they can provide energy to organisms, also constitute a major component of biofilms and nucleic acids, and participate in several biological metabolic pathways such as protein synthesis, esterification of acetic acid with ethanol (Zhang M. et al., 2020). Humic acid is an important organic substance and a major component of humus, which is the main source of carbon, phosphorus, and nitrogen elements in soils and the main nutrients for PM microorganisms (Chen et al., 2020; Zhang M. et al., 2020). NH₄⁺, Olsen-P, and humic acid provide rapidly utilized nutrients such as nitrogen and phosphorus for microbial growth and reproduction in the environment, which in turn significantly affects the microbial diversity of PM (Tao et al., 2014; Hu et al., 2016). This also explains their positive relationships with Leiothecium, Aspergillus, Saccharomycopsis, Thermoascus, Thermoascus, and Pichia. Although NH₄⁺, as one of the three physicochemical indicators with the greatest impact on fungal communities in PM (Figure 6B), could be directly utilized by PM microorganisms, the content of which reflected to some extent the ability of PM to supply nitrogen sources required for microbial growth and metabolism, its content is not the higher the better. The different microbiota in PM responds differently to nutrients, thus, a reasonable process approach is required for SFB production to adjust the content of nutrients and balance the structure of microbial communities.

The contents of lactate and nitrogen were negatively correlated or uncorrelated with the absolute dominant fungal genera/core fungal communities (Saccharomycopsis, Aspergillus, and Apiotrichum) or hubs (Aspergillus and Apiotrichum) (Figure 6B). Lactate, in particular, exhibited high negative correlations with Saccharomycopsis and Aspergillus, two absolute dominant fungal general/core fungal communities. This resembles the findings of Hu et al. (2016) and Wang et al. (2017). This was mainly due to (i) the massive accumulation of lactate resulting from lactic acid bacteria (LAB) metabolism caused the rise of total acid content in PM, which in turn leads to the reduction or even disappearance of large numbers of microorganisms (mostly adapted to a moderate total acid content) in PM, including dominant fungal genera, core fungal communities, and hubs (Jones et al., 1987; Suetin et al., 2009; Rousk et al., 2010a); (ii) bacteriostatic compounds metabolized by LAB, such as nisin, lactacin and pediocin, could inhibit the growth and reproduction of some microorganisms (Hu et al., 2016; Cai et al., 2019). Although Wang et al. (2014) found that LAB abundance during SFB fermentation decreased with increasing cellar depth, the lactate produced by LAB metabolism will be transferred to the bottom of the cellar with yellow water, such that the lactate content of the lower PM is highest. A moderate amount of lactate could maintain the physicochemical environment of PM, inhibit miscellaneous microbes, acclimate beneficial microbes, and may act as an acid-base regulator in the cellar to maintain the slight acidity of the PM environment and promote saccharification as well as fermentation capacity, but a surge in lactate content would lead to imbalance of PM microbial community, reduced microbiota robustness and even deterioration of cellar mud.

From the results of RDA (Figure 6B), moisture, NH₄⁺, and lactate were the main driving force for maintaining PM stability and improving its quality. This mainly resulted from: the decline in free water available to microorganisms in PM due to low moisture, the reduction of NH₄⁺ as a fast-acting nutrient, as well as the increased levels of lactate with bacteriostatic effect on all affected growth and reproduction of PM microorganisms, which then led to imbalance and reduced robustness of PM microbiota, and subsequently affected PM quality (Hu et al., 2016).

Among all the 23 edges in the co-occurrence network, there were 20 pairs of co-occurrence relationships (Figure 6A), indicating that the fungal communities in PM share a stable pattern of symbiosis with each other (Deng et al., 2012). Of these, 12 of the 16 fungal genera were dominant genera, and only four (Scedosporium, Candida, Cladosporium, and Trichosporon) were non-dominant genera. This illustrates the complex cooperation and inhibition relationships among fungal communities in PM that lead to the evolution of the structure of fungal communities during long-term reciprocating fermentations, in which dominant fungal genera progressively dominate and achieve dynamic equilibrium, forming high-quality PM (Deng et al., 2012). Saccharomycopsis, Aspergillus, and Apiotrichum were both absolute dominant fungal genera and core fungal communities in PM. They all can degrade macromolecules into carbon sources and small molecule nutrients that can be directly absorbed and utilized by other microorganisms. Meanwhile, Aspergillus and Apiotrichum were also hubs in co-occurrence networks that maintain the microecological stability of PM and were the most critical fungi in PM.

Saccharomycopsis has attracted much attention because of its ability to produce trehalose, amylase, acid protease and β—glucosidase, which are widely used in food, fermentation, biofuel and pharmaceutical industries (Chi et al., 2009; Wang et al., 2011). In Baijiu production, Saccharomycopsis is indispensable, it converts starch from raw materials into sugars, which in turn are fermented into ethanol and organic acids. Notably, some glucoamylases produced by Saccharomycopsis can digest native starch, which enhances the efficiency of starch degradation in the Baijiu raw materials (i.e., barley, wheat and pea) (Wang et al., 2019).

Aspergillus has been detected as the dominant mold in Baijiu production and secretes a wide range of enzymes and metabolites (Hu et al., 2017; Fan et al., 2018; Du et al., 2019; Shoubao et al., 2019; Wang et al., 2019). This genus can secrete various saccharifying hydrolases into its environment, that degrade and convert starch into sugars, to further promote the growth, reproduction and metabolism of bacteria and yeasts (Masayuki et al., 2008; Shoubao et al., 2019). It also produces proteolytic along with other lytic enzymes that contribute to flavonoid formation as well as protein hydrolysis (Masayuki et al., 2008; Gou et al., 2015; He et al., 2019). Meanwhile, Aspergillus is considered as the key to the sauce-flavor formation of Baijiu, since it has positive correlations with pyrazines, esters and certain aromatics (Jin et al., 2019).

Apiotrichum with an oil-bearing character, which can metabolize a variety of sugars and degrade complex organic contaminants in the environment (Akindumila and Glatz, 1998; Bettencourt et al., 2020; Chen et al., 2021), is a common constituent of forests, meadows as well as gardens and orchards soil and is one of the resident fungi in soils (Vadkertiova et al., 2019). Therefore, it was speculated that it was derived from the soil of Xinjiang, and its function in degrading complex organic contaminants in the environment also partly illustrates its specific contribution as a fungal hub in PM for maintaining microecological stability. Apiotrichum has been previously reported only in soy-based foods such as soy sauce (Liu et al., 2021), fermented black soybean curd (Yao et al., 2021), and fermented “hairy” tofu (Benucci et al., 2020). This fungal genus was proved to be positively associated with acids and ketone compounds (Yao et al., 2021), negatively associated with citrulline and arginine (Liu et al., 2021), and related to the biotransformation of tannins and phenols (Spennati et al., 2019). However, it has not been reported for the first time in Baijiu, especially PM, and its specific functions and contributions during fermentation in Baijiu need to be further clarified.

As previously mentioned, the absolute dominant fungal hubs (Aspergillus and Apiotrichum) in the co-occurrence network were the main factors involved in maintaining the structural stability of the fungal communities in PM (Figure 6A). Among them, Aspergillus was positively correlated with NH4⁺, Olsen-P, and humic acid, while Apiotrichum did not show an obvious correlation with any physicochemical indicators. To sum up, with clarity on the correlation between fungal co-occurrence network hubs and physicochemical factors, it will help to provide a theoretical basis for further improving the abundance of fungal hubs in Xinjiang PM by directionally adjusting or controlling the physicochemical factors (such as NH₄⁺, Olsen-P, humic acid) of PM, and then for the stabilization of microbiota in PM.

E-nose combined with PCA (Figures 7A,B) demonstrated that PM at different depths had similar aroma profiles, indicating that the aroma of PM was not affected by depth. And the 4 sensors with the highest response values, in descending order of magnitude: W1W, W5S, W1S, and W2S. W1W is sensitive to terpenes, limonene, pyridine, and sulfur organic compounds that are important for aroma; W5S reacts to nitrogen oxides; W1S is sensitive to methane; while W2S detects alcohols and partially aromatic compounds (Cai et al., 2020a,2019). This illustrates that the aroma compounds in PM were mainly terpenes, limonene, pyridine, sulfur organic compounds, nitrogen oxides, methane, alcohols, and aromatic compounds. These aroma compounds have all been widely reported in previous studies of PM, but unfortunately, no significant association between these aroma compounds and the fungal communities in PM was found by Procrustes analysis (Gao et al., 2020, 2021; Zhang M. et al., 2020). This may be affected by the limitations of the E-nose technology itself: E-nose can only identify the profile of the sample aroma but is unable to detect specific aroma compounds qualitatively and quantitatively. In a follow-up study, we will utilize gas chromatography-mass spectrometry technology to further validate this conclusion and explore the impact of microbiota in PM on specific aroma compounds.

In this study, ITS high-throughput sequencing was used to explore the spatial distribution pattern of fungal communities in PM and explore the relationship between fungal communities and physicochemical factors. The core fungal communities and physicochemical factors were determined, which are important for maintaining the microbial stability of PM. The results also confirmed that the fungal communities of PM had obvious spatial heterogeneity in cellars, and it may have some positive effects on further exploring the specific contributions of PM microbiota at different depths to PM aging and flavor formation. This study enriched the knowledge of the PM microbiota in Xinjiang and also provided certain theoretical support for the maintenance mechanism of cellars and the production of superior PM.

The datasets presented in this study can be found in online repositories. The names of the repository/repositories and accession number(s) can be found below: https://www.ncbi.nlm.nih.gov/, PRJNA773613.

WC: formal analysis, writing—original draft, writing—review and editing, and visualization. Y’aX: investigation, validation, and data curation. FT: project administration. YW: investigation and validation. SY: resources and conceptualization. WL: investigation and data curation. QH: software and validation. XY: resources and supervision. ZG: conceptualization and supervision. CS: project administration and funding acquisition. All authors contributed to the article and approved the submitted version.

SY and WL were employed by company Hubei Guxiangyang Baijiu Co., Ltd. The remaining authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.

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