Abstract
Ethyl acetate content has strong influence on the style and quality of Baijiu. Therefore, this study investigated the effect of Saccharomyces cerevisiae Y3401 on the production of ethyl acetate by Wickerhamomyces anomalus Y3604. Analysis of cell growth showed that Y3401 influences Y3604 by nutrient competition and inhibition by metabolites, while the effect of Y3604 on Y3401 was mainly competition for nutrients. Mixed fermentation with two yeasts was found to produce more ethyl acetate than a single fermentation. The highest yield of ethyl acetate was 2.99 g/L when the inoculation ratio of Y3401:Y3604 was 1:2. Synergistic fermentation of both yeasts improved ethyl acetate production and increased the content of other flavor compounds in liquid and simulated solid-state fermentation for Baijiu. Saccharomyces cerevisiae had a positive effect on ethyl acetate production in mixed culture and provides opportunities to alter the aroma and flavor perception of Baijiu.
Highlights
Baijiu is normally made from sorghum alone or from a mixture of wheat, corn, peas, millet, rice, and sorghum by solid-state fermentation
This study has examined the interaction of S. cerevisiae and W. anomalus with a view to tuning the fermentation and enhancing the aroma and ester content
The results showed that fermentation went to completion for all fermentations, and, at day 3, the mixed fermentation systems and the Y3401 single culture contained less than 10 g/L reducing sugar
Summary
Baijiu is normally made from sorghum alone or from a mixture of wheat, corn, peas, millet, rice, and sorghum by solid-state fermentation. BioMed Research International has been limited research on the roles of non-Saccharomyces yeasts in Baijiu production, many producers have extensive practical knowledge of these aroma-producing yeasts and how to use them to achieve improved sensory effects in Baijiu In view of these considerations, it is beneficial to isolate, study, and apply the aroma-producing yeasts, especially those with high-yield ethyl acetate production characteristics. This approach is of great significance in efforts to improve the quality of Baijiu. Microbial communities are the major drivers of fermentation processes and may include mold, bacteria, yeast, Actinomycetes, and Archaea These organisms perform metabolic processes that can include decomposition, synthesis, and transformation and thereby produce Baijiu with many flavor substances [11, 12]. This research will lay a solid foundation for the application of both yeasts in Baijiu production
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