以云南药木瓜为原料，安琪高活性干酵母为菌种，采用液态深层发酵酿制木瓜果酒。
This study used Chaenomeles lagenaria koidz as raw material and angel instant active dry yeast as strain to produce Chaenomeles lagenaria koidz fruit wine.
以树莓为主要原料，葡萄酒活性干酵母为发酵菌种，采用液态深层发酵技术酿造树莓果酒。
Using raspberry as the raw material and grape wine active dry yeast as starter, raspberry wine was produced by submerged fermentation.
在液态深层制醋中，通过高粱、大米的混合投料，较好的解决了纯大米原料在醋酸发酵中产生泡沫的问题。
A mixed materials of sorghum and rice was used in vinegar production by submerged fermentation, which could solve the foaming problem caused by using rice as a raw material only.
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