{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,1]],"date-time":"2026-09-01T13:23:33Z","timestamp":1788269013297,"version":"build-2803163510"},"reference-count":41,"publisher":"American Society for Microbiology","issue":"9","license":[{"start":{"date-parts":[[2026,9,1]],"date-time":"2026-09-01T00:00:00Z","timestamp":1788220800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,9,1]],"date-time":"2026-09-01T00:00:00Z","timestamp":1788220800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/journals.asm.org\/non-commercial-tdm-license"}],"content-domain":{"domain":["journals.asm.org"],"crossmark-restriction":true},"short-container-title":["Microbiol Spectr"],"published-print":{"date-parts":[[2026,9,1]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:title\/>\n                    <jats:p>\n                      Traditional Chinese Baijiu fermentation environments harbor complex microbial consortia critical for product quality, yet their effects on human nasal microbiota remain poorly characterized. This cross-sectional study compared nasal microbiota profiles of Strong-flavor (\n                      <jats:italic toggle=\"yes\">n<\/jats:italic>\n                      = 25) and Sesame-flavor (\n                      <jats:italic toggle=\"yes\">n<\/jats:italic>\n                      = 22) Baijiu workers against non-exposed individuals (\n                      <jats:italic toggle=\"yes\">n<\/jats:italic>\n                      = 30) using 16S rRNA sequencing of environmental samples and nasal swabs. After adjusting for age and working age, no significant differences in Shannon diversity or species richness were observed among the three groups (ANCOVA,\n                      <jats:italic toggle=\"yes\">P<\/jats:italic>\n                      &gt; 0.05). However, community structure differed significantly (PERMANOVA, marginal\n                      <jats:italic toggle=\"yes\">R<\/jats:italic>\n                      \u00b2 = 0.075,\n                      <jats:italic toggle=\"yes\">P<\/jats:italic>\n                      = 0.001), with Strong-flavor workers clustering closer to non-exposed individuals than Sesame-flavor workers. FEAST-based source tracking identified entry-pit fermented grains, Daqu, and air as primary contributors, accounting for 18.63% and 21.39% of nasal microbiota in Strong- and Sesame-flavor workers, respectively. ALDEx2 revealed six genera depleted in both exposed groups (FDR &lt; 0.05):\n                      <jats:italic toggle=\"yes\">Caproiciproducens<\/jats:italic>\n                      ,\n                      <jats:italic toggle=\"yes\">Petrimonas<\/jats:italic>\n                      ,\n                      <jats:italic toggle=\"yes\">Proteiniphilum<\/jats:italic>\n                      ,\n                      <jats:italic toggle=\"yes\">Sporosarcina<\/jats:italic>\n                      ,\n                      <jats:italic toggle=\"yes\">Syntrophomonas,<\/jats:italic>\n                      and an uncultured genus. No genera were significantly enriched in either exposed group. These findings indicate occupational exposure to Baijiu fermentation environments reduces the nasal carriage of several anaerobic taxa without altering overall alpha diversity.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>IMPORTANCE<\/jats:title>\n                    <jats:p>This study is the first to systematically compare how two major Baijiu fermentation environments\u2014Strong-flavor and Sesame-flavor\u2014affect the nasal microbiota of workers. By integrating environmental and nasal microbiome data, we show that entry pit grains, Daqu, and air are the main known sources of bacteria found in workers\u2019 noses. Occupational exposure in both production systems depletes several anaerobic genera, while overall microbial diversity remains unchanged. These findings connect microbial ecology with occupational health and support practical interventions: improving Daqu storage and ventilation, routine microbial surveillance, and preserving traditional fermentation practices without compromising safety. This work advances our understanding of human environment microbial exchange in traditional food systems with implications for global fermentation industries.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1128\/spectrum.02202-25","type":"journal-article","created":{"date-parts":[[2026,8,13]],"date-time":"2026-08-13T13:00:33Z","timestamp":1786626033000},"update-policy":"https:\/\/doi.org\/10.1128\/asmj-crossmark-policy-page","source":"Crossref","is-referenced-by-count":0,"title":["Occupational exposure to Baijiu fermentation environments alters nasal microbiota composition: a comparative analysis of Strong-flavor and Sesame-flavor production systems"],"prefix":"10.1128","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-6149-6618","authenticated-orcid":true,"given":"Xiangyang","family":"Ge","sequence":"first","affiliation":[{"id":[{"id":"https:\/\/ror.org\/00f93gn72","id-type":"ROR","asserted-by":"publisher"}],"name":"School of Biological and Materials Engineering, Suqian University","place":["Suqian, China"]},{"name":"Yanghe Distillery Co., Ltd","place":["Suqian, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jiaojiao","family":"Song","sequence":"additional","affiliation":[{"name":"Yanghe Distillery Co., Ltd","place":["Suqian, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Longyun","family":"Zhang","sequence":"additional","affiliation":[{"name":"Yanghe Distillery Co., Ltd","place":["Suqian, China"]},{"id":[{"id":"https:\/\/ror.org\/04mkzax54","id-type":"ROR","asserted-by":"publisher"}],"name":"School of Biotechnology, Jiangnan University","place":["Wuxi, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Congzhi","family":"Zhang","sequence":"additional","affiliation":[{"name":"Yanghe Distillery Co., Ltd","place":["Suqian, China"]},{"id":[{"id":"https:\/\/ror.org\/04mkzax54","id-type":"ROR","asserted-by":"publisher"}],"name":"School of Biotechnology, Jiangnan University","place":["Wuxi, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yong","family":"Yang","sequence":"additional","affiliation":[{"name":"Yanghe Distillery Co., Ltd","place":["Suqian, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiaoyong","family":"Kong","sequence":"additional","affiliation":[{"name":"Yanghe Distillery Co., Ltd","place":["Suqian, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Fengxue","family":"Guo","sequence":"additional","affiliation":[{"name":"Yanghe Distillery Co., Ltd","place":["Suqian, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chun","family":"Pu","sequence":"additional","affiliation":[{"name":"Yanghe Distillery Co., Ltd","place":["Suqian, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"235","reference":[{"key":"e_1_3_5_2_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2017.02.016"},{"key":"e_1_3_5_3_2","doi-asserted-by":"publisher","DOI":"10.1007\/978-981-19-2195-7_14"},{"key":"e_1_3_5_4_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2022.109955"},{"key":"e_1_3_5_5_2","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.13485"},{"key":"e_1_3_5_6_2","doi-asserted-by":"publisher","DOI":"10.13995\/j.cnki.11-1802\/ts.021271"},{"key":"e_1_3_5_7_2","doi-asserted-by":"publisher","DOI":"10.1128\/AEM.00905-14"},{"key":"e_1_3_5_8_2","doi-asserted-by":"publisher","DOI":"10.1128\/AEM.02369-17"},{"key":"e_1_3_5_9_2","doi-asserted-by":"publisher","DOI":"10.1186\/s12866-024-03294-5"},{"key":"e_1_3_5_10_2","doi-asserted-by":"publisher","DOI":"10.13344\/j.microbiol.china.130349"},{"key":"e_1_3_5_11_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.chom.2024.02.012"},{"key":"e_1_3_5_12_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.fm.2013.06.002"},{"key":"e_1_3_5_13_2","doi-asserted-by":"publisher","DOI":"10.3389\/fmicb.2023.1117866"},{"key":"e_1_3_5_14_2","doi-asserted-by":"publisher","DOI":"10.3390\/microorganisms12071407"},{"key":"e_1_3_5_15_2","doi-asserted-by":"publisher","DOI":"10.1111\/j.1469-0691.2009.02972.x"},{"key":"e_1_3_5_16_2","doi-asserted-by":"publisher","DOI":"10.1128\/AEM.03038-18"},{"key":"e_1_3_5_17_2","doi-asserted-by":"publisher","DOI":"10.1128\/AEM.02470-17"},{"key":"e_1_3_5_18_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.envres.2023.116392"},{"key":"e_1_3_5_19_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2020.110442"},{"key":"e_1_3_5_20_2","doi-asserted-by":"publisher","DOI":"10.1128\/AEM.01043-13"},{"key":"e_1_3_5_21_2","doi-asserted-by":"publisher","DOI":"10.1038\/nmeth.3869"},{"key":"e_1_3_5_22_2","doi-asserted-by":"publisher","DOI":"10.3389\/fmicb.2018.00671"},{"key":"e_1_3_5_23_2","first-page":"6","article-title":"Research progress on brewing and technological innovation of sesame flavor liquor","volume":"42","author":"Yue T","year":"2018","unstructured":"Yue T, Cheng W, Zhang J, Sun L, Pan T, Guan Y, Ding P, Zhang Z, Wang X. 2018. 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