When the addition of germinating maize flour was over 10%, the viability of yeast decreased with the increase of germinating maize flour.

• 在萌发玉米面粉添加量10%25以下，酵母菌的发酵活力随着添加量的增加而增加，超过10%25后，酵母的发酵活力逐渐下降；