Based on solid-state fermentation: Regulation of ester formation through priority effects of non-Saccharomyces cerevisiae in strong aroma type of Baijiu

Key Points

• Ester formation is significantly enhanced in baijiu due to the priority effects of non-saccharomyces cerevisiae.
• The study identifies specific microbial interactions that contribute to the aromatic profile of baijiu.
• Assessment using solid-state fermentation techniques demonstrates the impact on flavor compounds.
• Highlighting the importance of non-saccharomyces yeasts, the findings suggest potential for improved baijiu flavor development.