Effects of Cell-Cell Interactions between a. Oryzae and Z. Rouxii on Morphology and Secondary Metabolites

Aspergillus oryzae and Zygosaccharomyces rouxii are important microorganisms in the food brewing process, and interactions between fungi can produce various secondary metabolites. Herein, metabolic profiling was used to investigate the differential metabolites and metabolic pathways of A. oryzae and Z. rouxii co-culture in solid medium. The results demonstrated that the fungal breakage rate increased significantly, and the enzyme activity decreased in the co-culture. Furthermore, A. oryzae mycelium grew above the Z. rouxii. By detecting the metabolites of the fungus cell, an increase in the co-culture was detected in the contents of l-Arginine and l-Glutamate. On the other hand, the contents of l-Leucine and l-Isoleucine decreased and affected various metabolic pathways (Arginine biosynthesis, Isoleucine degradation and Valine biosynthesis). In summary, the results of this study support essential information regarding the interaction and cell metabolisms between food-brewing fungi.