这种新酵母似乎在叫做虫瘿的富含糖份的球状形成物里生气勃勃并自然地发酵。虫瘿是昆虫把虫卵产在树叶上时形成的。

The yeast seemed to thrive and spontaneously ferment in the sugar-rich bulbous formations called galls which arise when insects lay eggs on the tree's leaves.

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酵母，不像化学发酵剂，如发酵粉，已在协助碳释放，从而使食品原料更好的质感，香气，风味和口感自然的能力。

Yeast, unlike chemical fermentation agents such as baking powder, has the natural ability in aiding carbon-release, which gives food materials better texture, aroma, flavor and taste.

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他早期在德国的研究是尝试去反驳自然发生理论，这却引导他发现了酵母与发酵过程有关。

His earlier work in Germany, attempting to disprove the theory of spontaneous generation, led him to discover that yeast is involved in fermentation.

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