Note 31 — Chapter IV · BACTERIA AND FERMENTATION

The unorganised ferments are frequently otherwise classified than as above, not according to the locality, but according to the function. The chief are these:—amylolytic, those which change starch and glycogen (amyloses) into sugars, e. g., ptyalin, diastase, amylopsin; proteolytic, those which change proteids into proteosis and peptones, e. g., trypsin, pepsin; inversive, those which change maltose, sucrose, and lactose into glucose, e. g., invertin; coagulative, those which change soluble proteids into insoluble, e. g., rennet; steatolytic, those which split up fats into fatty acids and glycerine, e. g., steapsin.