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Yellow water, as the byproduct in liquor production, contains rich lactobacilli, butyric acid bacteria, caproic acid bacteria and microzyme etc. 黄水是白酒酿造过程中的副产物，其含有丰富的乳酸菌、 丁酸菌、 己酸菌、 酵母菌等微生物资源。