一、发酵法将从果实内取出的种子果浆混合物在20～35℃下发酵3～5天即可。发酵期间要经常检查,直至种子周围的胶质物分解脱落。发酵期间,每天要搅拌7、8次,以保持容器内发酵一致,避免容器内下部种子发酵过度而变色。要用纱网盖好容器,以免苍蝇产卵。一旦发现种子周围粘附的胶质的降解,就要立即冲洗种 First, the fermentation method will be taken from the fruit seed pulp mixture at 20 ~ 35 ℃ fermentation 3 to 5 days can be. During the fermentation should always check until the gum around the seeds break down. Fermentation period, stirring 7,8 times a day to maintain consistent fermentation within the container to avoid excessive fermentation of the lower seed within the container and discoloration. Cover the container with gauze to avoid flies laying eggs. Once it is found that the gum around the seed degradation degradation, we must immediately wash species