This paper studied the interactions between Bacillus amyloliquefaciens and Bacillus licheniformis, Saccharomyces cerevisiae and Pichia yeast in Maotai- flavor liquor fermentation by constructed mixed culture system to understand the role of the function and the relationship of microorganisms in fermentation micro-ecological environment. We also used of functional microbial bacteria, yeast and molds to strengthen the high temperature Daqu, and applied it in Maotai liquor production. The studies is to provide...
| 
点击下列相关研究机构和相关文献作者，可以直接查到这些机构和作者被《中国知识资源总库》收录的其它文献，使您全面了解该机构和该作者的研究动态和历史。
