Microbiology - Sauerkraut and Pickles

Exercise :: Sauerkraut and Pickles - Section 1

  • Sauerkraut and Pickles - Section 1
6. 

Too long a fermentation of sauerkraut may favour the growth of

A. Lactobacillus lactis
B. Lactobacillus brevis
C. Bacillus subtilis
D. none of these

Answer: Option B

Explanation:

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

7. 

Blackening in pickles occurs due to

A. the formation of hydrogen sulfide by bacteria
B. growth of Pencillium
C. both (a) and (b)
D. none of the above

Answer: Option A

Explanation:

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

8. 

Soft pickles are made so by pectolytic enzymes mostly from

A. moulds
B. yeasts
C. bacteria
D. none of these

Answer: Option A

Explanation:

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

9. 

Hollow pickles are obtained as a result of

A. loose packing in the vat
B. too strong or too weak brine
C. both (a) and (b)
D. none of these

Answer: Option C

Explanation:

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

10. 

The favouring conditions for floaters is

A. high intial amounts of salt
B. thick skin that does not allow gas to diffuse out
C. both (a) and (b)
D. none of these

Answer: Option C

Explanation:

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