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Clostridium tetranomorphum

widely produced in food fermentations where milk, meat, or vegetables are fermented. Table 3 lists some ofthe many food fermentations and microorganisms that are present and active in these fermentations. Detailed descriptions of food fermentations are given by Reed (3) and Steinkraus (4). Flavors are introduced into fermented foods as a result of the fermentation process (8); however, preservation is often as important as flavor in food fermentations.

Knowledge of the biochemical pathways and the enzymes that facilitate the biochemical transformations is needed to commercialize and optimize many anaerobic fermentations. The control systems are often altered to overproduce desired products. In the case of biodegradation, it may be necessary to add plasmids that provide genetic material necessary for a biodegradation pathway to function. As new products such as gasoline oxygenates enter the soil and water environment, microorganisms capable of biodegradation of methyl- tert-butyl ether (MTBE) have evolved (67).

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