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Yellow water, as the byproduct in liquor production, contains rich lactobacilli, butyric acid bacteria, caproic acid bacteria and microzyme etc. 黃水是白酒釀造過程中的副産物，其含有豐富的乳酸菌、 丁酸菌、 己酸菌、 酵母菌等微生物資源。