toiduainete
konserveerimine peamiselt piimhappebakterite abil. Olulisimaks konserveerivaks aineks on suhkruist moodustuv
piimhape
, kuid tekib ka teisi happeid, alkohole jm. Hapendatakse nt piima, köögivilju (kapsas,
kurk
),
seeni
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