题目内容

The main biochemical action in the process of vinegar brewing is ( ).

A. saccharification
B. lactic acid fermentation
C. alcohol fermentation
D. acetic acid fermentation

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Microorganisms available for traditional fermented food include（）

A. Fungus
Bacterium
C. Yeast
D. Mould

Sodium benzoate is only effective in acidic media, so benzoic acid and its salts are often used in highly acidic foods, and combined with low temperature sterilization to play a preservative role.

Peroxides and chlorine preparations are oxidized preservatives. Sulfurous acid and its salts belong to the category of reduced preservatives.

The following substances can be used to make fresh-keeping agent :（）.

A. Paraffin oil
B. Chitin
C. Rosin
D. Whey protein