The fermentation period of shaking flask shortens from 136 h to 112 h,and the rate of antibiotic production increases over 30%.

The results suggested that adequate temperature and pressure could shorten beer fermentation period and control beer flavoring substances with no adverse influence on beer flavor.

Overlong fermentation period resulted in the pit mud dry, pale colour and lustre, coarse, and bad strength of the fermenting grains which could influence the liquor quality.

6% and the fermentation cycle is saved for four hour than before by which , we add the alcohol acid protease in the beginning fermentation the adding sum is 15u/g , the area of PH is 3.

Acetic acid conversion rate and fermentation cycle were the major indices applied to search for the vinegar-making from loquat wine.

The result of experiment shows that the fermentation time could be obviously reduced and the alcohol yield of rwa materials increased by adding suitable acid protease (14u/g raw materials) in the alcohol fermenting of starchy materials.

Full exploitage of ADY advantages of strong acid fastness could settle the problems induced by summer trans-permutation or the high acidity of fermented grains during long-term fermentation of distillers′ grains trans-permutation production.