問題詳情
76. 在食品加工中，有關微生物的抑制處理，下列敘述何者正確？
(A)一般細菌、酵母菌、黴菌均有其適合生長的 pH 值範圍
(B)水活性小於 1，即可抑制微生物生長
(C)添加有機酸可提高鹽漬時食鹽的用量，以達相同的抑菌效果
(D)醃漬蔬菜中，乳酸菌常以產生酒精來抑制腐敗菌生長
(A)一般細菌、酵母菌、黴菌均有其適合生長的 pH 值範圍
(B)水活性小於 1，即可抑制微生物生長
(C)添加有機酸可提高鹽漬時食鹽的用量，以達相同的抑菌效果
(D)醃漬蔬菜中，乳酸菌常以產生酒精來抑制腐敗菌生長
參考答案
無參考答案
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