Differences in buildings have a considerable impact on the microbiome it can host.
The building and its unique features is a significant determinant of the quality of the product coming out. However, the products coming out of the building often have more microbes than found in a building. For example, there are vastly greater numbers of microbes in a liter of wine than in the entire microbiome present in the air of a typical house.
People who inhabit buildings also contribute to the microbiome. In a room with several people, carbon dioxide (CO2) builds up over time and air turnover can be measured by the change of carbon dioxide over time. However, in a winery, air turnover is much more rapid since deadly levels of carbon dioxide accumulate from the yeast fermentation. Therefore, wineries are much more open to ambient air all the time and microbes can come in and out.
In a creamery or cheese plant access to ambient air is limited by air filtration, cooling systems and barriers in doorways that retain an optimum room temperature to discourage rapid microbial growth.