ZYMOGENIC BACTERIA 215 



pleasant flavors and odors which are frequently developed in 

 food products. They are also partially responsible for the 

 undesirable flavors occasionally developed in alcoholic liquids. 

 Zymogenic bacterial enzymes are useful in conjunction with 

 yeasts in bread making. Lactic acid fermentation occurs 

 in the formation of ensilage. In bread making the bacterial 

 enzymes prepare the starch (flour) by the action of amylolytic 

 enzymes for the subsequent action of the zymogenic enzymes 

 of the yeasts, and by the lactic and acetic acid which they 

 generate give a pleasant flavor to the bread. 



