Co-culture system enhances ethyl hexanoate production in Chinese baijiu, suggesting quality improvement in flavor and fermentation.
The co-culture system promotes ethyl hexanoate synthesis through metabolic interaction and transcriptional regulation, resulting in an enhanced ester profile conducive to improved baijiu flavor quality and fermentation performance.
No takes yet. Share an insight, caveat, or question.
Chang et al. (2026) studied this question.
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: