Similarly, wild yeasts typically carry genes associated with a range of unpleasant flavours; and these genes were rare in the culinary ones.
同样的，野生酵母通常都带有能发出让人不舒服味道的基因，并且这些基因在烹饪用的菌种中很罕见。
ABSTRACT: This article introduces some basic information about yeasts, and the merits of wild yeast and commercial yeast.
摘要：本文介绍了一些酵母的基本知识，以及野生酵母和商业酵母各自的优势。
ABSTRACT: This article introduces some basic information about yeasts, and the merits of wild yeast and commercial yeast.
摘要：本文介绍了一些酵母的基本知识，以及野生酵母和商业酵母各自的优势。
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