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Research Article | Open Access

Integrated multi-omics analysis unveils metabolites-mediated microbial interactions: dynamic regulation and metabolic division of A. flavus SU-16 and S. cerevisiae HJ during co-fermentation

Shuangping Liua,b,c,d,1, Mingliang Lia,1, Hailong Sune, Zhuoyue Zhenga, Yuezheng Xub,c, Xiao Hana,d, Zhilei Zhoua,b,c,d, Jian Maoa,b,c,d ( )
National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
Shaoxing Key Laboratory of Traditional Fermentation Food and Human Health, Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing 312000, China
National Engineering Research Center of Huangjiu, Zhejiang Guyuelongshan Shaoxing Wine Co., Ltd., Shaoxing 312000, China
Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Wuxi 214122, China
School of Food Science and Technology, Shihezi University, Shihezi 832003, China

1 These authors contributed equally to this work

Peer review under responsibility of Beijing Academy of Food Sciences.

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Highlights

• Transcriptomics and metabolomics were used to analyze the core microorganisms' dynamic interactions and metabolic properties in the huangjiu fermentation system.

• S. cerevisiae HJ was found to be the dominant microorganism in the fermentation system, while A. flavus SU-16 growth and gene transcription were suppressed during fermentation.

• A. flavus SU-16 metabolites were elucidated as essential substances regulating S. cerevisiae HJ growth and metabolism, and playing an important role in huangjiu's fermentation process and flavour formation.

• A. flavus SU-16 metabolites with different molecular weights were revealed to have different roles in regulating S. cerevisiae HJ growth and the huangjiu fermentation process.

Abstract

This study aimed to gain insight into the interaction and metabolic mechanism between Aspergillus flavus U-16 and Saccharomyces cerevisiae HJ during co-fermentation. Despite the suppressed transcriptional activity of SU-16, its metabolites exerted a pivotal regulatory influence. The metabolites produced by SU-16 significantly increased the ethanol content to 17.0%. They also significantly increased the contents of crucial flavor substances, including amino acids (at least 5 times) and esters (up to 1100 mg/L). SU-16 produced 130 metabolites that may affect flavor compounds, while HJ mainly controlled the synthesis of 161 compounds. Metabolites of SU-16 with different molecular weights were observed to exert differential regulatory effects on the fermentation process and the metabolic pathway of HJ. The small molecule metabolites of SU-16 promoted the growth of HJ significantly. In contrast, its macromolecular metabolites were found to mainly affect the expression of genes related to carbohydrate and amino acid metabolism in the HJ genome.

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Keywords

Co-fermentationMetabolitesInteractionDual RNA-seqTranscriptomicMetabolomics

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Food Science and Human Wellness
Volume 15 Issue 4,
April 2026
Article number: 9250445
DOI: 10.26599/FSHW.2024.9250445

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Cite this article:
Liu S, Li M, Sun H, et al. Integrated multi-omics analysis unveils metabolites-mediated microbial interactions: dynamic regulation and metabolic division of A. flavus SU-16 and S. cerevisiae HJ during co-fermentation. Food Science and Human Wellness, 2026, 15(4): 9250445. https://doi.org/10.26599/FSHW.2024.9250445

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Received: 23 July 2024
Revised: 31 August 2024
Accepted: 29 September 2024
Published: 01 June 2026
© 2026 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).