领学术科研之先，创食品科技之新
—— 中国食品杂志社
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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