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.

Yeast, unlike chemical fermentation agents such as baking powder, has the natural ability in aiding carbon-release, which gives food materials better texture, aroma, flavor and taste.

Compared to submerge fermentation, the solid - fermentation system has the ability to significantly overcome catabolic repression.