| 刊名 | Asian Agricultural Research |
| 作者 | Yingying ZHAO， Pingping HAO， Wenxue ZHANG， Yuwen PENG， Yao XIAO |
| 作者单位 | School of Liquor-Brewing Engineering, Sichuan University Jinjiang College； College of Biomass Science and Engineering, Sichuan University； DadHank (Chengdu) Biotech Corp. |
| DOI | 10.19601/j.cnki.issn1943-9903.2025.01.007 |
| 年份 | 2025 |
| 刊期 | 1 |
| 页码 | 31-34 |
| 关键词 | Yaoqu (Chinese medicinal koji), Chinese medicinal herbs, Health care, Strain |
| 摘要 | This paper introduces the origin and research status of traditional Yaoqu (Chinese medicinal koji) in China, and advances in the research of preparation and development of pure functional Yaoqu. The study results showed that the quality of the products was significantly improved when pure Yaoqu was used as saccharifying agent in the brewing of sake, soy sauce and other products. Based on the high saccharification performance and special functional components, Yaoqu can be applied to the development of fermented food. |
