Purpose and characteristics
This bacterium belongs to a class of microorganisms with strong enzyme ability in Dakoji. It can produce a variety of enzymes, which can regulate the saccharification force, esterification force and liquefaction force of daqu and fermented grains, metabolize organic acids, fatty acids and other products, catalyze the production of aromatic lipid substances, and then enhance and improve the flavor of the wine, which plays a very important role in the solid fermentation of wine.
Application scope and usage method
It could be used to strengthen functional strains of Daqu and fermented grains in liquor brewing.
Cultivation requirements for bacterial strains
Aerobic type: aerobic
Culture temperature: 25℃
Medium name: PDA medium
