新菌株显著提高白酒感官评价

近期，由淮北师范大学Qing Zhao、Di Wu为第一作者，题为“Screening and mutagenesis breeding of B. A salt YB13 for high producing tetramethylpyrazine and the application of its fortified Daqu for improving the quality of mixed-flavor baijiu（产四甲基吡嗪的耐盐芽孢杆菌YB13的诱变选育及其强化大曲在提升兼香型白酒品质中的应用）”的文章在《Food Chemistry: X》（IF=8.2）上发表。