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。
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。
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。
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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