(1) In the traditional fermentation process, specific products are produced by microbial fermentation, many of which are traditional Chinese foods. Please compare the following microorganisms with the

(1) In the traditional fermentation process, specific products are produced by microbial fermentation, many of which are traditional Chinese foods. Please compare the following microorganisms with the correct microorganisms. (1) Yeast is used to make fruit wine, Acetobacter is used to make fruit vinegar, Mucor is mainly used to make sufu, and lactic acid bacteria is mainly used to make kimchi, so the corresponding microorganism is ⑤ 4⑤ ①. In the process of making sufu, the substances that inhibit microorganisms are salt, wine and spices.

(2) The preparation of the culture medium should be weighing, dissolving, adjusting pH, subpackaging, adding cotton plugs and dressings, and then sterilizing, so it should be σ 1253σ4. The reason for overturning the plate is to prevent the condensed water on the Petri dish cover from falling into the culture medium and causing pollution; The commonly used methods of strain purification are plate scribing method and dilution coating plate method.

(3) Lemon oil should be extracted by squeezing method, because distillation method is easy to burn out raw materials and hydrolyze effective components. In order to separate oil, sodium bicarbonate and sodium sulfate from water. It should be added.

(4) Plant hormones should be added to 4)MS culture medium, and the process of callus differentiation to form roots and buds is redifferentiation, which requires chlorophyll formation and photosynthesis, so illumination is needed.

So the answer is:

(1) 6 4 5 1 wine? perfume

(2) ⑤ ⑤ ⑤ ⑤ ⑤ ⑤ ⑤ ⑤ ⑤ ⑤ ⑤ ⑤ ⑤ ⑤ ⑤ ⑤ ⑤ ⑤ ⑤ ⑤ ⑤ ⑤ ⑤ ⑤ ⑤ ⑤ ⑤ ⑤ 93 1

(3) extrusion method? Sodium bicarbonate and sodium sulfate

(4) Plant hormones? Redifferentiation? need