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