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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.

Based on objective data, diagrams and facts, the development of the Chinese soft drink industry is surveyed, the market characteristics are analyzed with the principles of economics, and the industry policies and allocations, the development cycle, the competition strategies taken by different enterprises and the trade efficiency are elaborated.

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.