The jujube culls is developed using enzyme hydrolysis, yeast fermentation and acetic fermentation to produce jujube vinegar.

利用枣制品下脚料枣液，使其通过酶解、酵母发酵、醋酸发酵等工艺研制枣醋。

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The raw mild is added with an edible yeast polypeptide material, and then the mixture undergoes fungus fermentation to produce the finished product.

所述的酸奶是通过在原料奶中添加原料食用酵母多肽，并经菌种发酵而制成的产品。

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Then fermentation experiments were conducted by using Angel active dry yeast, Danbaoli active dry yeast and Y1 yeast respectively to produce strawberry wine.

分别加入安琪活性干酵母、丹宝利活性干酵母和Y1酵母酿造草莓酒。

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