Pickles Presentation

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Across
  1. 3. Beneficial bacteria responsible for producing lactic acid during fermentation.
  2. 5. An ingredient in brine that inhibits undesirable microorganisms and selects for beneficial bacteria.
  3. 7. Major pathogenic microorganism of concern in pickles.
Down
  1. 1. What disease was thought, by sailors, to be prevented by eating pickles?
  2. 2. Genus that dominates the final fermentation stage.
  3. 3. The end product of homolactic fermentation.
  4. 4. Condition created when cucumbers stay fully submerged in brine.
  5. 6. The pathway that the main core biochemical process takes in late-stage fermentation.