Pickles Presentation

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Across
  1. 2. pathway that the main core biochemical process takes in late-stage fermentation. EMP
  2. 4. end product of homolactic fermentation. Lactate
  3. 7. created when cucumbers stay fully submerged in brine. Anaerobic
  4. 8. pathogenic microorganism of concern in pickles. Clostridium botulinum
Down
  1. 1. disease was thought, by sailors, to be prevented by eating pickles? Scurvy
  2. 3. bacteria responsible for producing lactic acid during fermentation. Lactic Acid Bacteria
  3. 5. that dominates the final fermentation stage. Lactobacillus
  4. 6. ingredient in brine that inhibits undesirable microorganisms and selects for beneficial bacteria. Salt