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Chapter 12

Chapter 12: Microbes and Food

Aerobic respiration a set of the metabolic reactions and processes that take place in the cells of organisms to convert biochemical energy from nutrients into cellular energy in the form of ATP
Anaerobic without oxygen
Beer an alcoholic beverage produced by yeast fermentation of carbohydrates
Brandy an alcoholic spirit produced by distilling wine
Fermentation a metabolic process that converts sugar to acid, gases and/or alcohol
Koji a common name for the fungus Aspergillus oryzae
Lagering the secondary aging of beer
Must the juice resulting from crushing grapes
Sauerkraut cabbage that has been fermented by various lactic acid bacteria
Soy sauce a condiment made from a fermented paste of boiled soy beans, roasted grains, salt and Aspergillus oryzae
Vinegar a liquid consisting of mainly acetic acid and water that results from the fermentation of ethanol by acetic acid bacteria
Whey the clear liquid remaining after protein has curdled out of milk
Wine an alcoholic beverage made from fermented grapes or other fruits
Wort a sugary liquid produced from crushed malted grain and water to which is added yeast and hops for the brewing of beer
Created by: drmicro