基于多组学的高温大曲固态发酵机制研究进展OA

High-temperature Daqu is the core starter of sauce-flavor Baijiu,and its solid-state fermentation mechanism is complex.This paper systematically summarizes the research progress of multi-omics technologies,including metagenomics,transcriptomics,and metabolomics,in this field.Metagenomics revealed the core thermotolerant microbiota,including bacterial genera Bacillus and Kroppenstedtia,as well as the fungal genus Thermoascus;transcriptomics elucidated the upregulation of heat shock protein genes(HSP60/HSP70)in dominant species(such as Bacillus)under high-temperature conditions,as well as the regulatory roles of acetate ester synthase gene(atfA)and riboflavin biosynthesis gene(ribB)in flavor compound synthesis;and metabolomics identified that the Maillard reaction is a key pathway for the formation of characteristic flavor compounds in high-temperature Daqu,with pyrazines and esters being the main flavor compounds.Multi-omics integration revealed a cascade regulatory network of"microorganism-gene-metabolite".In the future,dynamic omics and synthetic biology need to be combined to deepen the elucidation of the underlying mechanisms and promote the precision production of traditional fermentation.