Fermented food generally contains yeast, which is a single-celled fungus, belonging to facultatively anaerobic bacteria, which can reproduce under both aerobic and anaerobic conditions. Yeast is abundant in the air, so many foods are easily affected, especially handmade foods and primarily processed agricultural products. Under tight packaging, yeast consumes the nutrients of food, produces carbon dioxide gas, causing the packaging bag to bulge, and in severe cases even producing produce the smell of alcohol without oxygen breath. Because yeast has a certain heat resistance, it is relatively difficult to sterilize.

Here are some challenges that the fermented food industry often faces:

Depending on the type of fermented food, there are many recommended solutions. For example, red dates, coffee, and other gas-producing food and beverages, using dual-adsorption oxygen absorber, while controlling oxidation and quickly absorbing carbon dioxide produced by yeast reproduction to prevent bag bulging; while food containing probiotics powder, can use dry oxygen absorber to prevent oxidation and sticking; baking type can use three-prevention oxygen absorber or alcohol preservation card; fermented food pickles, under the premise of low-temperature cold chain, can use carbon dioxide adsorbent to prevent bag bulging.

 Specific solutions can be found in the following products.