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中文摘要：
对所有可能参与黄酒麦曲发酵的影响因素,包括小麦原料、拌料用水、辅助用具稻草和谷壳,以及发酵车间、压型车间和厂区的空气溶胶中的真菌分布进行了研究,其中的真菌涉及曲霉属、青霉属、犁头霉属、毛霉属、裸胞壳属、毕赤酵母属、红酵母属、锁掷酵母属、镰刀霉属、平脐蠕孢属、尖孢属和链格孢属。结合麦曲发酵过程中真菌的动态变化,发现小麦原料和发酵中所使用的稻草对麦曲发酵过程中出现的真菌影响较大,拌料用水、谷壳和麦曲发酵车间对麦曲堆放成型过程中的影响有限,而压型车间和厂区环境中的空气所含的真菌对麦曲的真菌的形成影响很小。
英文摘要：
The factors of fungal community formation during the wheat Qu fermentation process were investigated, include wheat, water, haulm, rice hull and the air samples collected from fermentation house, shape house and surrounding environment. The results revealed that representative fungi belonged to Asper gillus , Penicillium ,Absidia ,Mucor , Emericella , P ichia ,Rhodotorula,Sporidiobolus,Fusarium,Bipolaris, Cladosporium as well as Alternaria. Meanwhile, wheat and haulm were found to play the most important roles during wheat Qu fermentation, which greatly affected the fungal community of wheat Qu. The fungi existed in water, rice hull and the air of fermentation house also influenced the fungal community of wheat Qu. But the fungi which existed in the shape house and the surrounding environment had less effect during the course of wheat Qu fermentation.
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