There are two reasons: first, plastics are organic substances, which are extracted from the oldest fermented oil;

Second, practical experience shows that the fermentation effect of plastic containers is better than other containers.

The specific material and quality of glass containers are divided into many grades, but the unified characteristics are: excellent acid corrosion resistance, no problem in material sealing, and completely meet the requirements of enzyme containers.

Therefore, from the perspective of material safety, there is absolutely no problem with the glass container, but the problem is that it lacks the ability of breath replacement. This also leads to two extreme phenomena that often appear in enzyme production:

1. When the sealing performance of the lid is good, the alcoholization may be serious and will not decompose for a long time. At the same time, with the danger of exceeding the standard of methanol and other substances, it takes longer to decompose and alcoholize.

2. Bad sealing of the cover will lead to severe acidification, which is very sour. After a long time, it will be excessively acidified and decomposed, consuming acidic substances, and the pH will rise above 7.

In addition, there are some dangers such as bottle explosion of glass containers, except for the automatic exhaust valve.

Extended data:

Matters needing attention of homemade enzyme

The word "enzyme" comes from Japan and actually means "enzyme". Because it is claimed to have various benefits, such as losing weight and helping digestion, many people also try to make their own enzymes at home. But eating homemade enzymes will not have any benefits, but may increase safety risks.

Easy to be contaminated by miscellaneous bacteria. Homemade "fruit enzyme" adopts natural fermentation, which is similar to homemade wine, but the fruit used for fermentation is not limited to grapes. Fruits are easily polluted by miscellaneous bacteria (such as fungi) during fermentation, so the "fruit enzyme" produced at home may be just "water soaked in moldy fruits".

There are more nitrite and methanol. As we all know, pickles and other foods contain a lot of nitrite. Using naturally fermented fruit enzymes often produces more nitrite because the strains are difficult to control; Due to process limitations, more methanol may also be produced.

High sugar content. When making fruit enzyme, it is often necessary to add a lot of sugar, and the sugar content is usually above 10%. Drinking too much will increase sugar intake. This "enzyme" is not suitable for people with obesity and diabetes at home.

"Fruit enzyme" actually refers to the mixture obtained after fruit fermentation, which is mainly composed of water, sugar, fruit acid and a small amount of enzyme, which is far from the original "enzyme". Moreover, its claimed slimming and digestive effects have nothing to do with enzymes. It is better to eat a fruit if you have time to make your own enzymes.

References:

Baidu encyclopedia-plastic container

References:

Baidu encyclopedia-glass container

References:

People's Network-Homemade Enzymes Beware of Excessive Bacteria