Can be used for liquor production.
This strain can produce special resistance and strong resistance to adverse conditions such as high temperature and strong acidity, which is the main metabolic bacteria group of sauce-flavor substances in sauce-flavor liquor. It can produce protease, amylase and other hydrolases, and form abundant fermentation precursor substances from hydrolyzed raw materials, which is conducive to the formation of flavor substances. It can produce pyrazines, aromatic, acid and phenolic compounds, and is an important contributing strain to the production of sauce flavor.

It is mainly used in liquor brewing to improve the yield of raw materials and provide protease activity and amylase activity from the perspective of microorganisms.

Aerobic type: aerobic
Culture temperature: 37℃
Medium components: Sodium chloride 5g, beef extract 10g, peptone 10g, AGAR 20g, distilled water 1L, pH7.2.