One way is to use a method known as bokashi, which relies on anaerobic processes on purpose.

其中一种方法名为bokashi，这种方法特意依靠无氧过程。

When you bake bread, yeast can use both pathways, but they normally prefer to start with the anaerobic process of fermentation.

当你烤面包时，酵母可两种途径并用，不过它们通常会先开始厌氧发酵。