Several strains were separated from the soy-flavor Qu. Fermentation capacity, the utilization of saccharide were analyzed. X1, X2, X3, X4 was identified as the main functional yeasts.

• 以豉香型白酒酒曲为含菌样品,经分离得多种菌株,分别对其的发酵力、对糖的利用情况分析,确认X1、X2、X3、X4为主要功能性酵母菌。