题目内容
In the process of food fermentation, alcohol has preservative effect are mainly depending on its concentration.
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The main biochemical action in the process of vinegar brewing is ( ).
Microorganisms available for traditional fermented food include（ ）
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.
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