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Enhanced production of ethyl acetate using co-culture of Wickerhamomyces anomalus and Saccharomyces cerevisiae Short title: Improving ethyl acetate content using co-culture

Fan, Guangsen, Teng, Chao, Xu, Dai, Fu, Zhilei, Minhazul, Karim. A.H. M., Wu, Qiuhua, Liu, Pengxiao, Yang, Ran, Li, Xiuting
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. The highest ethyl acetate yield was 6.41 g/L using a Y3401/Y3604 ratio of 3:1. Synergistic fermentation using both yeasts not only improved ethyl acetate production, but also increased the contents of other flavor compounds, such as β-phenethyl alcohol and phenethyl acetate. Therefore, the co-culture of S. cerevisiae and W. anomalus had a positive effect on ethyl acetate production and provides opportunities for altering the aroma and flavor perception of Baijiu.