During fermentation, the wort becomes beer in a process which requires a week to months depending on the type of yeast and strength of the beer.

在发酵期间，由麦汁变成啤酒通常需要1周- 1月的时间，当然这也取决于酵母的种类和啤酒的强度。

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The experimental result showed that the immobilized yeast cells with high chemical strength, good stability and vigorous fermentation ability, could be used repeatedly and shortened the brewing-time.

实验表明；固定化细胞活力高，化学稳定性好，机械强度大，能重复使用，发酵时间短等特点。

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Furthermore, its brewer yeast contains complete protein that can easily absorb by human body, and enhances our physical strength.

啤酒酵母含有人体易于吸收的完全蛋白，能增强体力。

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