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- Xu, Dai, et al. Show all 9 Authors
- Journal of bioscience and bioengineering 2019
- Saccharomyces cerevisiae; Wickerhamomyces anomalus; coculture; ethyl acetate; fermentation; flavor; flavor compounds; odors; phenylethyl alcohol; yeasts
- ... The style and quality of Baijiu is greatly influenced by ethyl acetate. Therefore, improving and controlling the ethyl acetate levels in Baijiu is important. This study investigated ethyl acetate production using a co-culture of Saccharomyces cerevisiae Y3401 and Wickerhamomyces anomalus Y3604. More ethyl acetate was produced in mixed fermentations using both yeasts than in single fermentations. T ...