APPENDIX 343 



6. Reaction of medium. 



7. Temperature. 



8. Concentration of fermentation solutions. 



9. Concentration of products of fermentation. 



B. The Production of Enzymes by Microorganisms. 



1. Formation of enzyme in cell. 



2. Its secretion by the cell. 



3. Determinative methods for study. 



4. Environmental influences. 



C. The Fermentations. 



General. 



1. The Enzymes. 



a. Hydrolytic of 



Carbohydrates = Carbohydrases. 



Cellulases. 



Hemicellulases. 



Glycogenases. 



Dextrinases. 



Inulinase. 



Saccharase. 



Lactase. 



Maltase. 



Trehalase. 



Raffinase. 



Amygdalase. 



Tannase. 



Pectase, etc. 

 Fats = Esterases. 



Lipases of natural fats. 



Stearinases, etc. 

 Proteins = Proteinases. 



Peptases. 



Tryptases. 



Ereptases, etc. 



