We considered bacteria, for example gram-negative cuccus, were closely related to the flavourful substance of glutinous millet wine in the brewing process.

• 研究表明：在稠酒发酵过程中，不仅存在糖化菌和发酵菌两类菌的作用，还存在形成稠酒特有风味物质的第三类微生物的参与，而这类微生物与细菌有