Synergistic yeast co-culture system for improved ethyl hexanoate production in Chinese baijiu fermentation

Key Points

• To explore the effectiveness of yeast co-culture in enhancing ethyl hexanoate production for better baijiu flavor.
• Developed a co-culture yeast system
• Analyzed metabolic interactions between yeast strains
• Assessed transcriptional regulation mechanisms
• Evaluated ester profiles during fermentation
• Increased levels of ethyl hexanoate were produced
• Enhanced flavor quality of baijiu was observed
• Improved fermentation performance was achieved