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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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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In the popular and the young white wines, you can find the aroma of fermentation.

在流行且浅龄的白葡萄酒里，你可以找到发酵的香气。

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