Xinshe Li on Muck Rack

Xinshe Li

  • Editor in Chief, iChina
As seen in: Nature
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Articles

Fortification of Daqu with the soy sauce-functional fungus Aspergillus oryzae CICC 2339: investigations into Daqu properties and Baijiu brewing outcomes

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By Yougui Yu, Tao Yang, Dongcai Zhu, Jie Li, Xinshe Li, Xiuqiong Huang, Xiangyang Tang, Lipin Wu, Zhengpei Chen
| Nature Verified
Abstract The comprehensive effects of cross-industry Bioaugmentation with Aspergillus oryzae CICC 2339, derived from bean-based fermented foods, on traditional medium-high temperature Daqu and its fermented crude Baijiu were evaluated, with the aim of providing a scientific basis for optimizing the quality of Texiangxin Baijiu.
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