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	<title>The Amostle &#187; mold</title>
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		<title>Notes from Chapters 2 &amp; 3 of Microbiology of Food Fermentations, by Carl S. Pederson</title>
		<link>http://amostle.com/blog/2009/09/25/notes-from-chapters-2-3-of-microbiology-of-food-fermentations-by-carl-s-pederson/</link>
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		<pubDate>Fri, 25 Sep 2009 18:36:49 +0000</pubDate>
		<dc:creator>disciple #1</dc:creator>
				<category><![CDATA[food]]></category>
		<category><![CDATA[bacteria]]></category>
		<category><![CDATA[fermentation]]></category>
		<category><![CDATA[microbiology]]></category>
		<category><![CDATA[mold]]></category>
		<category><![CDATA[yeast]]></category>

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		<description><![CDATA[Microbiology of Food Fermentations, Second Edition by Carl S. Pederson The AVI Publishing Company, Westport, Connecticut; 1979 The changes that occur during fermentation are the result of the activity of enzymes, which speed up chemical reactions.  There are 3 sources of enzymes in food: microorganisms involved in fermentation (bacteria, yeasts, and molds) enzymes native to [...]]]></description>
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