以酿酒酵母为试验材料，采用正交试验设计优化发酵果糖1,6-二磷酸(FBP)的条件：酵母添加量，蔗糖添加量，渗透剂比例，微量营养素含量。结果表明，酵母5%，蔗糖9%，甲苯、吐温-20各1%，MgCl2·6H2O 0.12%为发酵FBP的优化条件。在此基础上进行了酵母细胞破碎和固定化研究，使FBP含量得以进一步提高。同时活性干酵母发酵FBP的优化条件被应用到废旧酵母，提高了废旧酵母的利用价值。

Saccharomyces cerevisiae were utilized to produce fructose-1,6-biphosphate(FBP). Orthogonal experiment design was adopted, and variable factors were selected including yeast inoculum, sugar content, ratio of methylbenzene and Tween-20, and micronutrient. The optimal fermentation conditions were as follows: yeast 5%, sugar 9%, methylbenzene 1%, Tween-20 1%, MgCl2·6H2O 0.12%. Based on this optimization workflow, homogenization and immobilization were employed to further raise FBP production. Meanwhile, used yeasts were studied, evaluated and promoted by the optimization workflow of active yeast power.