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Microbiology - Sauerkraut and Pickles

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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
Leuconostoc
Pediococcus cerevisiae
both (a) and (b)
none of these
Answer: Option
Explanation:
No answer description is available. Let's discuss.
2.
Which statement is true about flavouring materials spices, garlic etc. added to Dill pickles?
These markedly stimulate or inhibit the acid forming bacteria
They may be source of considerable numbers of undesirable micro-organisms and cause off-fermentations or spoilage of pickles
They may improve texture of the pickle
None of these
Answer: Option
Explanation:
No answer description is available. Let's discuss.
3.
Shriveling in fermented pickles results from the physical effect of
too strong salt solution
too strong sugar solution
too strong vinegar solution
all of these
Answer: Option
Explanation:
No answer description is available. Let's discuss.
4.
Gassy spoilage of green olives is usually caused by
Enterobacter spp
Bacillus spp
Clostridium spp
all of these
Answer: Option
Explanation:
No answer description is available. Let's discuss.
5.
Abnormal fermentation of cabbage may result in a cheese like odour caused by
propionic acid
butyric acid
caprioc acid and Valeric acid
all of these
Answer: Option
Explanation:
No answer description is available. Let's discuss.
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