腐乳与豆豉、酱油、豆酱并称为我国四大传统发酵大豆调味品。特征风味，作为腐乳品质的关键因素，决定着消费者可接受度，但腐乳生产多沿用传统工艺，风味后熟时间长，质量难以保证。本课题针对腐乳需长期后熟的技术“瓶颈”，拟以中国八大名优特色腐乳为试材，集成SIMCA、R以及Cytoscape软件，剖析并可视化优势菌与特征挥发性风味成分的交互关联，确定产特征风味的核心菌株，并预测基因功能；以风味前体氨基酸代谢为切入点，以转氨酶、水解酶等为指标，筛选高酶活核心功能菌株制备菌剂，构建腐乳酱促熟模型；以Illumina Miseq高通量深度测序为基础，集成多组学技术（Multi-Omics），剖析腐乳酱风味形成的主要生化途径，构建功能基因、特征风味化合物、核心功能微生物的关联图谱，诠释基于氨基酸代谢的腐乳酱风味形成的机理，为缩短腐乳后熟期提供科学依据，进而为改良传统发酵大豆调味品风味品质提供新思路。

Sufu, douchi, soy sauce and bean sauce are known as four traditional fermented soybean appetizers in China. Characteristics flavor, as a key factor in the evaluation of sufu quality, determines the consumer acceptance. However, due to the traditional production process, the flavor post-ripening takes a lot of time and the quality is difficult to guarantee. In order to solve these problems, eight kinds famous sufu will be selected to analyze and visualize the interaction between dominant bacteria and characteristic volatile flavor components by three kinds of softwares including SIMCA, R and Cytoscape. Flavor-producing core strains and gene function can be obtained. According to amino acid metabolism, core functional strains with high enzyme activity are screened and cultivated. The model of sufu paste accelerated ripening can be established. On the basis of Illumina Miseq high-throughput sequencing, multi-omics will be integrated to analyze the main biochemical pathways of the flavor formation and build the association of functional genes, characteristic flavors and core functional strains. Based on amino acid catabolism, the mechanism of sufu paste flavor formation can be explained. The results will provide a scientific basis for shortening sufu post-ripening and promoting the improvement of flavor quality of traditional fermented soybean appetizers.