These bacteria not only allowed a reduction in both raw materials and processing time, but the process could be done by machine, vastly increasing production volume. Later other types of liquor such as honglu (red-tinted) wine and "sweet wine" converted to this process.
有了這發酵能力特強的菌種，不僅可以減少使用原料，縮短釀造時間，還可以機械化生產，大大地提升了米酒的產量，後來紅露酒、糖蜜酒等其他酒類也都改用此法釀酒。