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.

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。

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Made from fresh leaves of big-leaf tea trees of Yunnan, Pu 'er tea has a distinctive aroma thanks to the special fermentation procedure in the processing steps.

从鲜叶大叶茶树云南普洱茶具有独特的香气感谢特别发酵过程中的处理步骤。

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Microbial Fermentation can accelerate the fat hydrolysis, and gives the cheese a unique flavor and aroma.

微生物发酵法可加速脂肪水解，赋予奶酪独特的风味和香味。

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