Active stem yeast is a kind of yeast cell product which exists in solid form without losing its activity. Active dry yeast has two basic characteristics: one is long-term storage at room temperature does not lose activity, two is the active dry yeast under certain conditions after rehydration activation, that is to restore to the natural state and has normal yeast activity cells. High activity dry yeast has the advantages of low water content, fast rehydration, long storage time and convenient use. Active dry yeast is widely used in brewing and fermented pasta processing because of its stable performance and easy transportation.

At present, alcohol active dry yeast is used in domestic alcohol factories and liquor factories. Its application range includes alcohol, bran koji liquor, liquid liquor, Xiaoqu liquor, Daqu liquor and koji making. Active dry yeast for wine has created 3 billion yuan of social benefits since it came into being. In the fermented pasta industry, active dry yeast, as an excellent fermenting agent and biological bulking agent, is used in the processing of bread, steamed bread, steamed bun, soda biscuit and other foods. The food made by active dry yeast is fragrant, delicious and special. Compared with the food made of chemical fermenting powder and old hair fermenting agent, it has the advantages of strong fermenting power, rich nutrition and simple use.

Major problems in the industry

At present, the domestic market of active enzyme preparation is still to be further developed, and the market potential in the future is huge enough to make domestic and foreign enterprises covet. Although, the entry threshold of the active dry yeast industry is high, which not only needs large capital investment, but also belongs to the technology intensive industry, which has certain exit barriers. The active dry yeast production line is not suitable for fermentation of other products.