Application of traditional fermentation technology

Knowledge points This topic examines the production principles of fruit wine, fruit vinegar, fermented bean curd and kimchi.

Answer B.

It is a mistake to analyze that the microorganism in fruit wine production is yeast, not Penicillium. The content of fermented bean curd soup should be controlled at about 65438 02%. If the alcohol content is too high, the maturity time of sufu will be prolonged; Too low alcohol content can not inhibit the growth of microorganisms, which may lead to tofu corruption. B correct. Lactic acid bacteria are anaerobic bacteria and will die under aerobic conditions. C error: when oxygen and sugar sources are sufficient, acetic acid bacteria decompose sugar in grape juice into acetic acid; When there is no sugar source, acetic acid bacteria turn ethanol into acetaldehyde, and then acetaldehyde into acetic acid. D error. So choose B.