果酒变酸,水果有酒味,酒酿泡菜的制作分别和什么微生物有关?
果酒变酸,水果有酒味,酒酿泡菜的制作分别和什么微生物有关?
生物人气：672 ℃时间：2019-11-09 00:41:27
优质解答
酿酒是由酵母菌,酸奶是由乳酸菌发酵,果酒变酸是酵母菌、醋酸菌,水果放久了变酸是由酵母菌,馒头发霉是由霉菌.泡菜是乳酸细菌,酵母菌.
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