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1、 Wine yeast refers to artificial culture media containing a large amount of yeast that can convert sugars into alcohol. It differs from the concept of yeast, which refers to individual microbial yeast. Brewing: Utilizing the fermentation of yeast to decompose glucose in an anaerobic state to produce a byproduct, methyl ether, which is then esterified to produce ethanol.

Yeast mainly plays a fermentation role in feed, and the fermentation bacteria are highly efficient composite microorganisms developed through special processes from single strains such as actinomycetes, lactic acid bacteria, Bacillus subtilis, photosynthetic bacteria, yeast, etc.

2、 【 Principle of Action 】 Brewery yeast, as a substitute for feed starter in feed, has strong aerobic fermentation and decomposition ability. Microbial preparations that decompose complex organic matter into efficient fertilizers are collectively referred to as feed fermenters. Feed fermenters are divided into artificially selected and naturally selected fermenters. Yeasts generally reproduce asexually under conditions of suitable temperature, sufficient oxygen and nutrients, mainly through budding; When conditions are harsh, ascospores are formed, and when conditions improve, ascospores can germinate into haploid vegetative cells. Specialized or facultative aerobic life, in an environment with oxygen, converts glucose into water and carbon dioxide, and grows faster; During hypoxia, fermenting yeast obtains energy by converting sugars into carbon dioxide and alcohol; Has a relatively high tolerance to osmotic pressure; Acid resistant, with an optimal pH of 4.5-5.0; The optimal growth temperature is generally 20-30 ℃.

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