Safety evaluation and comparative genomics analysis of the industrial strain Aspergillus flavus SU-16 used for huangjiu brewing

Hailong Sun; Shuangping Liu; Jing Zhang; Songjing Zhang; Jieqi Mao; Yuezheng Xu; Jiandi Zhou; Jian Mao

doi:10.1016/j.ijfoodmicro.2022.109859

Safety evaluation and comparative genomics analysis of the industrial strain Aspergillus flavus SU-16 used for huangjiu brewing

Int J Food Microbiol. 2022 Nov 2:380:109859. doi: 10.1016/j.ijfoodmicro.2022.109859. Epub 2022 Jul 29.

Authors

Hailong Sun¹, Shuangping Liu², Jing Zhang¹, Songjing Zhang³, Jieqi Mao⁴, Yuezheng Xu⁵, Jiandi Zhou⁵, Jian Mao⁶

Affiliations

¹ National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Shaoxing Key Laboratory of Traditional Fermentation Food and Human Health, Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing, Zhejiang 312000, China.
² National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Shaoxing Key Laboratory of Traditional Fermentation Food and Human Health, Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing, Zhejiang 312000, China; National Engineering Research Center of Huangjiu, Zhejiang Guyuelongshan Shaoxing Wine Co., Ltd, Shaoxing, Zhejiang 31200, China. Electronic address: liushuangping668@126.com.
³ Shaoxing Key Laboratory of Traditional Fermentation Food and Human Health, Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing, Zhejiang 312000, China.
⁴ Department of Food Science and Technology, National University of Singapore, Science Drive 2, 117542, Singapore.
⁵ National Engineering Research Center of Huangjiu, Zhejiang Guyuelongshan Shaoxing Wine Co., Ltd, Shaoxing, Zhejiang 31200, China.
⁶ National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Shaoxing Key Laboratory of Traditional Fermentation Food and Human Health, Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing, Zhejiang 312000, China; National Engineering Research Center of Huangjiu, Zhejiang Guyuelongshan Shaoxing Wine Co., Ltd, Shaoxing, Zhejiang 31200, China. Electronic address: maojian@jiangnan.edu.cn.

PMID: 35973266
DOI: 10.1016/j.ijfoodmicro.2022.109859

Abstract

Huangjiu is a popular Chinese traditional alcoholic beverage, while its brewing processes have rarely been explored. We herein report the first gapless, near-finished genome assembly of the industrial strain Aspergillus flavus SU-16 for huangjiu brewing. This work provides insights and supports for the further industrial applications of A. flavus isolates by comprehensively studying of the safety and genomic variations of SU-16. We demonstrated that SU-16 is a non-aflatoxigenic A. flavus at both molecular and metabolic levels. Using of nanopore sequencing technology resulted in a complete genome sequence for all 8 A. flavus chromosomes, as well as the mitochondrion. Genome comparisons of SU-16 with reference strains identified the chromosomal rearrangements, revealed the adaption mechanism of SU-16 to huangjiu ecological niche, and found that SU-16 is a good repository for CAZymes and some bioactive secondary metabolites. The results will help to develop more scientific huangjiu fermentation processes, and explore metabolism pathways of desired or harmful components in huangjiu to improve its quality.

Keywords: Aspergillus flavus; Comparative genomics; Huangjiu; Non-aflatoxigenic.

MeSH terms

Aflatoxins* / genetics
Aflatoxins* / metabolism
Aspergillus flavus* / metabolism
Comparative Genomic Hybridization
Genomics
High-Throughput Nucleotide Sequencing
Sequence Analysis, DNA

Substances

Aflatoxins