Process optimization for regulating ethyl acetate synthesis via co-fermentation of Wickerhamomyces anomalus and Saccharomyces cerevisiae
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To enhance the synthesis efficiency of ethyl acetate, a key flavor compound in Baijiu (Chinese liquor), a co-fermentation system was developed by integrating the high ethyl acetate-producing yeast Wickerhamomyces anomalus YF1503 with the high ethanol-producing... ...
