The quality of microzyme is the direct cause for the quality of vinegar.In this paper,the culture method of microzyme was introduced.The method of ensure quality was discussed.

• 酵母菌液质量的好坏会直接的影响到食醋成品质量的优劣,简要的对酵母菌的制备方法进行了介绍,对如何提高酵母菌液的质量进行讨论。