黄酒酿造中酿酒酵母HJ与黄曲霉Su-16的交互作用机制

多菌种共酵是黄酒等中国传统酿造食品生产的核心技术。共酵微生物的交互作用对改善风味、提高工艺稳定性、降低食品安全风险等具有至关重要的作用。黄酒发酵过程传质传热均匀，是研究酿造微生物互作机制的优良体系。申请人发现黄酒酿造充分利用酿酒酵母HJ与黄曲霉Su-16的交互作用形成了独特而高效的边糖化边发酵工艺，两菌协调的交互作用是发酵成败的关键，但关于酿酒酵母HJ与黄曲霉Su-16交互作用形成机制的研究处于空白阶段，限制了生产工艺和产品品质的提升。因此，本项目在已获得酿酒酵母HJ与黄曲霉Su-16基因组注释结果的基础上，以发酵过程中的两菌交互作用机制为研究对象，通过分子生物学、生物信息学等手段从功能表型、代谢水平、转录水平和基因水平四个层面，深入阐明两菌共酵过程中功能互补、代谢互作和转录互作的形成机制并解析关键基因。预期成果对提高现代化黄酒品质和食品安全、深入理解酿造食品微生物共酵机理具有重要意义。

Multispecies co-fermentation is the core technology of Chinese traditional fermentation foods like huangjiu. Microbial interaction plays key roles in improving the flavor of fermentation foods, improving process stability, reducing safety risks and so on. Fermentation process of huangjiu with the characteristics of uniform heat and mass transfer, is an excellent system to study the microbial interaction mechanism in fermentation foods. We found that huangjiu fermentation technology makes full use of microbial interaction between Saccharomyces cerevisiae HJ and Aspergillus flavus Su-16, to create a unique and efficient process of simultaneous saccharification and fermentation. The coordinated interaction between S. cerevisiae HJ and A. flavus Su-16 is the key to a successful fermentation. However, the interaction mechanism of these two fungi is still in a blank stage, which limits the improvement of the fermentation process and product quality upgrading. Therefore, we have sequenced and annotated the de novo sequences of S. cerevisiae HJ and A. flavus Su-16, and plan to study the interaction mechanism between HJ and Su-16 during huangjiu fermentation in this project. The functional complementarity, metabolic interaction, transcriptional interaction and key genes of the two strains in their co-fermentation process will be elucidated through molecular biology and bioinformatics at four levels: functional phenotype, metabolic level, transcriptional level and gene level. The expected results will be of great significance for understanding the mechanisms of microbial co-fermentation in traditional fermentation foods, and also improving the quality and safety of huangjiu.