Most food ferments when bacteria living in it eat sugars and nutrients in the food.
大部分食物发酵是因为细菌消耗掉了食物的糖分和其它营养mo6Uhy,SABk7z]。
The bacteria subsequently produce waste in the form of acids and other chemicals that affect the appearance, smell, and taste of the food.
随后，细菌代谢产生酸和其他化学物质会影响食物的外观，气味和口感u~8]H~yYfaI。
In other words, bacterial waste is what causes food to rot and appear moldy.
也就是说，细菌的代谢物才是食物腐烂、发霉的罪魁祸首Xb,mjpalEl=dFNn)^Go。
But like most life forms, bacteria need water to thrive.
和大多数生物一样，细菌也需要水来繁殖x5@V;I)!Ls6Z。

While many foods contain a good deal of water, honey contains almost none.
许多食物都含有大量水分，而蜂蜜几乎没有任何水分u^pLq^J,tc];8Dw]Fw。
What little water exists in honey binds to its sugars and enzymes, leaving little for bacterial growth.
蜂蜜中仅有的水分会跟糖分还有酶结合，细菌几乎没有水分可以繁殖q!55)Nx@B==。
Unsealed, honey will attract water from the air and eventually ferment. But sealed, honey lasts for ages.
解封的蜂蜜会吸收空气中的水分然后发酵g[r[ZH|A+vNZ。而密封的蜂蜜可保存数年Hu4]%0o7jlb-dNmF。
Of course, even sealed honey will eventually crystallize and turn hard, but this doesn’t mean it’s spoiled.
当然了，密封状态下的蜂蜜最终也会结晶、变硬，但是并不意味着变质!P4=|[toR%[。
In fact, even years later, it’s as good as new.
实际上，即使数年过后，蜂蜜仍旧新鲜如初)ejX(zhHB2|]oJLa5UT。

译文为可可英语翻译，未经授权请勿转载!