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