The food preservative that is found from the Sugar Cane Sap acid is vinegar. Sugar cane sap contains disaccharide which on hydrolysis in presence of invertase enzyme give glucose and fructose.
Again this monosacchandr in presence of zymase enzyme convened into ethanol or alcohol by the process fermentation. Ethanol when oxidized by O2 in presence of micodarma aecte and the 6-10% aqueous solution of ethanoic acid is called vinegar. It is a preservative.