Salt is often used as a food preservative to prevent bacterial and fungal growth (for example, in country ham). But salt is also important to enhance the flavor of bread when added in small amounts. At what concentration does salt begin to inhibit yeast fermentation?

Please answer the following correctly:

i) Salt is often used as a food preservative to prevent bacterial and fungal growth (for example, in country ham). But salt is also important to enhance the flavor of bread when added in small amounts. At what concentration does salt begin to inhibit yeast fermentation?

j) Does the food preservative Na benzoate inhibit cellular respiration?

k) How do fermentation rates compare for baker's yeast (saccharomyces cerviside) and sourdough yeast, (candida milleri) in different pH environments?

l) How do fermentation rates compare for yeast used in brewing most beers (S. cervisiae) and lager (S. pastorianus - a hybrid between S. cervisiae and S.eubaymus)?