TO 
FERMENTS— 
Organized. 
Unorganized — enzymes. 
A. Arnylolytic: 
Ptyalin. 
Diastase. 
Amylopsin. 
Convert starch and glycogen into sugar. 
B. Proteolytic: 
Pepsin. 
Trypsin. 
Bacterial peptonizing enzymes. 
Convert proteids into peptones. 
C. Steatolytic — steapsin. 
Split fats into fatty acids and glycerin. 
D. Invertin — in intestinal juice and yeast cells. 
Convert cane sugar, maltose, lactose into glucose. 
E. Coagulation: 
Rennet. 
Fibrin ferment. 
Convert soluble into insoluble ferments. 
F. Alcoholic ferments: 
Saccharomyces. 
Converts carbohydrates into alcohol, carbon dioxid, etc. 
Fermentation in — 
Wine. 
Beer. 
Vinegar, acetic. 
Milk: 
Lactic. 
Butyric. 
Koumys. 
Kefir. 
