Four-Strain Yeast Consortium

Cuts acetic acid 21.9%

An industrial-scale validated yeast consortium that significantly reduces acetic acid in sauce-flavor Baijiu heap fermentation while improving starch utilization and ethanol yield.

Shuai, Yuan · Xing, Shuang · Lin, Liangcai · Zhang, Cuiying

Food Research International 2026

Specifications

Acetic acid reduction

{'zh': '21.9', 'en': '21.9'} %

Residual acetic acid increase

{'zh': '48.5', 'en': '48.5'} %

Advantages

Acetic acid cut 21.9%

Inoculating the defined four-strain yeast consortium at industrial scale significantly reduces acetic acid by the end of heap fermentation, alleviating inhibition of other microorganisms.

Starch utilization boosted

The consortium improves starch utilization efficiency, indicating more complete conversion of raw material.

Ethanol yield increased

The consortium increases ethanol yield, enhancing alcohol productivity from raw materials.

Mechanism revealed

Co-cultivation of Z. bailii and S. pombe synergistically reduces acetic acid by upregulating the MLS1 gene in Z. bailii, enhancing the glyoxylate cycle.

Applications

• Sauce-flavor Baijiu brewing：Inoculate during heap fermentation to lower acetic acid and prevent over-acidification that inhibits fermentation.
• Traditional fermented foods：Use in traditional fermentation processes where controlling acetic acid improves microbial community and flavor.
• Microbial inoculants：Apply as a defined multi-strain inoculant to reduce acidity directly in fermentation systems.