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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Dense cultivation is the key to prepare concentrated bacterial powder for vegetable fermentation.

菌体高密度培养是制备浓缩型蔬菜发酵专用菌粉的关键。

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Using yellow powder as corn protein material by solid and low salt content fermentation, flavor seasoning was obtained.

本研究用黄粉为玉米蛋白质原料，通过“低盐固态发酵法”酿造鲜味调味液。

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