Enhancing the Quality of High-temperature Daqu in Northern China by Adding Exogenous Bacillus spores
In this study, the quality of high-temperature Daqu in Northern China was targeted for enhancement, with the aim of subsequently improving the quality of sauce-flavor liquor. This was achieved by incorporating No.1 Bacillus velezensis, No.2 Bacillus amyloliquefaciens and the control without exogenou...
| Main Authors: | , , , , , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2024-01-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023020198 |