米曲霉（Aspergillus oryzae）是影响酱油品质的重要因素。该研究旨在探究盐对米曲霉代谢的影响机制以及米曲霉盐胁迫对酱油品质和微生物群落的影响。采用转录组、蛋白组、物理化学分析和微生物多样性手段分析曲霉盐胁迫代谢机制、酱油品质和微生物组成。结果表明，10%盐胁迫对于米曲霉的糖代谢是有利的；通过酱油发酵试验发现，10% NaCl预发酵还可以提高蛋白酶活性，加快了酱油中氨基酸的形成；微生物群落定植也得到了加速。因此，米曲霉在低盐胁迫下对酱油品质和微生物群落产生积极影响。

Aspergillus oryzae is an important factor affecting the quality of soy sauce. The study aims to explore the effect of salt on the metabolism of A. oryzae and the effect of A. oryzae salt stress on soy sauce quality and microbial community. Transcriptome, proteome, physicochemical analysis, and microbial diversity were used to analyze the A. oryzae metabolic mechanism under salt stress, soy sauce quality and microbial composition. The results showed that 10% salt stress was beneficial to the A. oryzae glucose metabolism; the soy sauce fermentation tests showed that 10% NaCl pre-fermentation could also increase the protease activity and accelerate the amino acids formation in soy sauce; the microbial communities' colonization was also accelerated. Therefore, A. oryzae, under the low-salt stress, had a positive effect on the quality and microbial community of soy sauce.