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Ch. 40 vocabulary

Food and Industrial Microbiology

Ethanol S. cerevisiae yeast produces large amts of carbon dioxide from fruit sugar-results in anaerobic conditions needed for fermenting pyruvic acid to alcohol--2 carbon virieties
Fermentation process of microbial action on food that is beneficial
Pectinase in production of linen, flax is tx with enzye pectinase to release fibers for spinning
Protease enzymes that break down proteins
Spoilage indicates that microbes hve changed food into a seless nutritional source
Sterptokinase bacterial enzyme that can be injected into a heart attack pt quickly--will break down blood clots and prevent further heart damage
Created by: heatherlvn