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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
Lactobacillus lactis
Lactobacillus brevis
Bacillus subtilis
none of these
Answer: Option
Explanation:
No answer description is available. Let's discuss.
7.
Blackening in pickles occurs due to
the formation of hydrogen sulfide by bacteria
growth of Pencillium
both (a) and (b)
none of the above
Answer: Option
Explanation:
No answer description is available. Let's discuss.
8.
Soft pickles are made so by pectolytic enzymes mostly from
moulds
yeasts
bacteria
none of these
Answer: Option
Explanation:
No answer description is available. Let's discuss.
9.
Hollow pickles are obtained as a result of
loose packing in the vat
too strong or too weak brine
both (a) and (b)
none of these
Answer: Option
Explanation:
No answer description is available. Let's discuss.
10.
The favouring conditions for floaters is
high intial amounts of salt
thick skin that does not allow gas to diffuse out
both (a) and (b)
none of these
Answer: Option
Explanation:
No answer description is available. Let's discuss.
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