Microbiology - Sauerkraut and Pickles

Why Microbiology Sauerkraut and Pickles?

In this section you can learn and practice Microbiology Questions based on "Sauerkraut and Pickles" and improve your skills in order to face the interview, competitive examination and various entrance test (CAT, GATE, GRE, MAT, Bank Exam, Railway Exam etc.) with full confidence.

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Exercise :: Sauerkraut and Pickles - Section 1

  • Sauerkraut and Pickles - Section 1
1. 

An excessively high temperature in the fermentation of sauerkraut may inhibit the growth of

A. Leuconostoc
B. Pediococcus cerevisiae
C. both (a) and (b)
D. none of these

Answer: Option A

Explanation:

No answer description available for this question. Let us discuss.

2. 

Which statement is true about flavouring materials spices, garlic etc. added to Dill pickles?

A. These markedly stimulate or inhibit the acid forming bacteria
B. They may be source of considerable numbers of undesirable micro-organisms and cause off-fermentations or spoilage of pickles
C. They may improve texture of the pickle
D. None of these

Answer: Option B

Explanation:

No answer description available for this question. Let us discuss.

3. 

Shriveling in fermented pickles results from the physical effect of

A. too strong salt solution
B. too strong sugar solution
C. too strong vinegar solution
D. all of these

Answer: Option D

Explanation:

No answer description available for this question. Let us discuss.

4. 

Gassy spoilage of green olives is usually caused by

A. Enterobacter spp
B. Bacillus spp
C. Clostridium spp
D. all of these

Answer: Option D

Explanation:

No answer description available for this question. Let us discuss.

5. 

Abnormal fermentation of cabbage may result in a cheese like odour caused by

A. propionic acid
B. butyric acid
C. caprioc acid and Valeric acid
D. all of these

Answer: Option D

Explanation:

No answer description available for this question. Let us discuss.