Curing of tea leaves is brought about by the activity of

  • A
    fungi
  • B
    bacteria
  • C
    mycorrhiza
  • D
    viruses

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$A$: Fermentation stops when the alcohol concentration in a sugar solution reaches about $13 \%$.
$R$: $Saccharomyces \ cerevisiae$ are killed by the high concentration of alcohol,and zymase activity is inhibited.

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