The high yield of propionic acid in mixed acid fermentation was the main reason for the low hydrogen production capacity.

Study on the alcoholic fermentation using dodecanol as the extractive agent by immobilized yeast with alginic acid and polyvinyl alcohol as the mixed carrier was curried out.

Dry fruit wine was developed through mixed fermentation of gold pear juice and orange juice and orange juice played dual roles in the production (acid content adjustment and as raw materials).