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Zhang, X., Liu, M., Tang, Y., Zhao, K. and Gu, Y. (2017) Recent Advances in Research on the Community, Isolation, and Application of Microbes in the Pit Mud Used in Manufacture of Chinese Strong-Flavor Baijiu. Microbiology, 44, 1222-1229.

has been cited by the following article:

• TITLE: Effect of Marine Bacillus BC-2 on the Health-Beneficial Ingredients of Flavor Liquor

  AUTHORS: Yueming Li, Jianchun Xu, Zhimei Xu

  KEYWORDS: Luzhou-Flavor Liquor, Marine Bacillus BC-2, Flavoring Components

  JOURNAL NAME: Food and Nutrition Sciences, Vol.10 No.6, June 14, 2019

  ABSTRACT: The main aroma component of Luzhou-flavor Liquor is ethyl caproate, which is combined with appropriate amount of ethyl butyrate, ethyl acetate, ethyl lactate and so on. By adding the marine bacillus BC-2 (Accession number: MK811408) to substrate sludge, the bacillus complex bacterial liquid (pit Mud Functional Bacterial liquid) has been modified. The complex bacterial liquid was used in the production of Luzhou-flavor Liquor and it dramatically promoted the content of health-beneficial ingredients in the new workshop. These results demonstrated that the marine bacillus BC-2 can effectively improve the quality and health benefit of Luzhou-flavor Liquor.