淡色啤酒(ale)是由不同类型的酵母发酵而成，比窖藏啤酒(lager)味道更好。
Ales are a more flavorful beer and are made with a different type of yeast than lagers.
啤酒和葡萄酒均在历史上只限于最高酒精含量约15 %，数量，超出酵母是不利的影响，不能发酵。
Beer and wine were historically limited to a maximum alcohol content of about 15% by volume, beyond which yeast is adversely affected and cannot ferment.
防止啤酒变坏的主要方法是用纯酵母菌株发酵。
The principal methods of avoiding spoilage are the use of pure yeast strains as starters.
酿酒酵母是发酵工业的重要微生物，主要用于酒精、啤酒和面包工业。
S. cerevisiae, as an important microbe in fermenting industry, is mainly applied in ethanol industry, beer brewing and baking industry.
大多数啤酒是用下面酵母发酵而成的，酵母与嘉士伯酵母菌有关，并沉降于发酵缸底部的一种酵母。
Most beers are fermented with bottom yeasts, related to Saccharomyces carlsbergensis, which settle at the bottom of the fermentation vat.
马麦酱是用酵母提取物制成。酵母提取物是啤酒发酵的副产品，性状粘稠，颜色较深，味道浓郁易辨认。
Marmite is made from yeast extract, a by-product of beer brewing, and is a sticky, dark brown paste with a distinctive, powerful flavour.
马麦酱是用酵母提取物制成。酵母提取物是啤酒发酵的副产品，性状粘稠，颜色较深，味道浓郁易辨认。
Marmite is made from yeast extract, a by-product of beer brewing, and is a sticky, dark brown paste with a distinctive, powerful flavour.
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