酵母精又称为酵母抽提物，是酵母菌经水解、精制、减压浓缩后制成的粉状、膏状或酱状制品，是继味精、水解蛋白、呈味核苷酸之后的第四代纯天然调味料。它集安全性、营养性、保健性和调味性为一体，受到人们的喜爱。
酵母精是一种安全、营养、鲜香浓郁的天然调味料，在国际上已有数十年的应用历史。
Yeast Extract is a kind of natural flavoring with safety, nutritious and delicious. It has been used for many years in the world.
阐明了酵母精的天然、营养、立体调味等特性及应用领域，提出了啤酒厂开发生产酵母精的建议。
The characters such as natural, nutritional, multiple flavoring and the applying field were stated. And the Suggestions of developing and producing yeast extract were also introduced.
简要介绍日本清酒的生产方法，包括酒的知识、精米、蒸米、制曲、酵母、分析、勾兑等。
The production methods of Japanese sake including basic knowledge of sake, grain steaming, koji-making, yeast, analysis and blending are briefly introduced in this lecture.
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