Yellow water, as the byproduct in liquor production, contains rich lactobacilli, butyric acid bacteria, caproic acid bacteria and microzyme etc.

 
  • 黃水是白酒釀造過(guò)程中的副產(chǎn)物,其含有豐富的乳酸菌、丁酸菌、己酸菌、酵母菌等微生物資源。
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