Lupine species refers to the Saccharomyces cerevisiae strain inoculated with Lupinbacterium and is used to ferment bread dough. Lupinella is a type of bacterium that produces a compound called Lupenol, which inhibits the growth and fermentation of yeast. Lupine species are commonly used to ferment bread dough because they produce a compound called Lupenol, which inhibits yeast growth and fermentation.

If you use Lupine to ferment dough, but find that the dough cannot expand or ferments slowly, it may be due to the following reasons:

1. Temperature: Lupine fermentation A certain temperature is required, usually 25-30 degrees Celsius. If the temperature is too high or too low, the fermentation effect will be affected.

2. Humidity: Lubang fermentation requires a certain humidity, generally 70-80%. If the humidity is not enough, it will also affect the fermentation effect.

3. Yeast: Lupine fermentation requires a certain amount of yeast. If the quantity of yeast is insufficient or the quality is poor, it will also affect the fermentation effect.

4. Culture medium: Lupine fermentation requires a certain culture medium. If the culture medium is of poor quality or has insufficient nutrients, it will also affect the fermentation effect.

If you encounter this situation, you can try the following methods:

1. Adjust the temperature: If the temperature is too high or too low, you can adjust the temperature controller to Adjust to the appropriate range.

2. Increase the humidity: If the humidity is not enough, you can add an appropriate amount of water to the culture medium to increase the humidity.

3. Increase the quantity of yeast: If the quantity of yeast is insufficient or the quality is poor, you can add an appropriate amount of yeast to the culture medium to increase the quantity of yeast.

4. Adjust the medium composition: If the medium composition is not suitable, you can adjust the medium composition to make it more suitable for Lupine fermentation.

It should be noted that Lubang fermentation requires a certain amount of time, usually 3-4 days. If you want to see fermentation results as quickly as possible, you can try using other starter cultures or yeast.