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 was mainly used in liquor brewing, strengthening functional strains of Daqu and fermented grains, improving the yield of raw materials from the perspective of microorganisms, and providing protease and amylase activity.

Aerobic type: aerobic
Culture temperature: 37℃
Medium components: Peptone 5g, beef powder 3g, sodium chloride 5g, AGAR 15g, distilled water 1L, pH7.0. Use of commercial finished media is recommended.