1. Be successful. But it needs to be added once and scattered on the surface and in the nest. Sweet distiller's yeast is mainly used to make sweet distiller's yeast. In the process of making sweet distiller's yeast, sweet distiller's yeast is the main fermentation preparation. Sweet distiller's yeast is saccharifying bacteria and yeast preparation, which mainly contains Rhizopus, Mucor and a small amount of yeast. Less koji will lead to more yeast and Rhizopus.

2. During the fermentation of sweet wine koji, saccharifying bacteria first decomposed starch in glutinous rice into glucose, and protein into amino acids, and then a small amount of yeast converted glucose into alcohol through glycolytic pathway. In this way, sweet, delicious and nutritious liqueur was made.

3. Rhizopus is the most important active substance in sweet wine koji, and the common Rhizopus are rhizopus nigricans (commonly known as bread mold) and Rhizopus oryzae. The optimum temperature of rhizopus nigricans is 3℃ to 35℃, and it can't grow at 37℃ (it is also said that the optimum growth temperature of rhizopus nigricans is about 28℃, and it won't grow beyond 32℃); The development temperature of Rhizopus oryzae is 3℃ to 35℃, the optimum temperature is 37℃, and it cannot grow at 41℃.