cerevisia

Accelerating the aging of new wine and new vinegar, sterilizing fermented foods and mutagenizing Saccharomyces cerevisia by modern physical technology were reviewed in this paper.

摘要综述了利用现代物理技术分别对酒和行人催陈，对发酵食品行菌消毒，对酿酒酵母菌行人。