The use of different microorganisms to ferment fruit granules, fruit vinegar, fermented bean curd, yogurt and other foods has a long history and spread among the people, which is generally called trad

The use of different microorganisms to ferment fruit granules, fruit vinegar, fermented bean curd, yogurt and other foods has a long history and spread among the people, which is generally called traditional fermentation technology. (1)① The optimum temperature range for yeast growth and reproduction is 18 ~ 25℃, so the conditions for alcohol fermentation are anaerobic, and the temperature is controlled at18 ~ 25℃; Acetobacter is a microorganism used for fruit vinegar fermentation. The optimum temperature range is 30-35℃, so oxygen should be continuously introduced during acetic acid fermentation, and the temperature should be controlled at 30-35℃. Because acetic acid bacteria are aerobic, oxygen should be continuously introduced during fermentation.

(2) Fermentation liquid will increase during alcohol fermentation, so the fruit wine fermentation device should not be full, and a certain gap should be left.

③ Acetobacter converts alcohol into acetic acid when oxygen is sufficient, so the remaining wine will turn sour after a period of time. The reaction formula is C2H5OH+O2 enzyme CH3COOH+H2O+ energy.

(2)① During the production of sufu, many microorganisms participate in fermentation, among which Mucor plays a major role.

② Proteases produced by Mucor and other microorganisms can convert protein in tofu into small molecular peptides and amino acids, and lipases can convert fat into glycerol and fatty acids, so compared with tofu, there are more kinds of nutrients in sufu, which are easier to absorb.

(3)① The production principle of yogurt is lactic acid fermentation, and lactic acid bacteria are bacteria. Antibiotics can inhibit the synthesis of bacterial cell walls and the growth and reproduction of bacteria, so milk containing antibiotics cannot be fermented to form yogurt.

② The determination principle of nitrite content in pickles is that nitrite reacts with sulfanilic acid under the condition of acidification with hydrochloric acid, and then forms rose red dye with N- 1- naphthylethylenediamine hydrochloride.

So the answer is:

(1) ① 18 ~ 25℃ Acetobacter 30 ~ 35℃ ② Prevent the fermentation broth from overflowing.

③C2H5OH+O2 enzyme CH3COOH+H2O+ energy

(2)① Mucor? ② Increase

(3)① Can antibiotics kill or inhibit the growth of lactic acid bacteria? ② diazotized rose red