Microbiology - Sauerkraut and Pickles

Exercise :: Sauerkraut and Pickles - Section 1

  • Sauerkraut and Pickles - Section 1
11. 

The growth of black-pigmented Bacillus nigrificans, a causative agent of black pickle is favoured by

A. presence of carbohydrate like glucose
B. low level of available nitrogen
C. neutral or slightly alkaline brine
D. all of the above

Answer: Option D

Explanation:

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

12. 

Black kraut is caused by

A. the plant enzymes
B. the micro-organisms
C. the combined actions of plant enzymes and micro-organisms
D. none of the above

Answer: Option C

Explanation:

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

13. 

Floaters or bloaters may result from

A. hollow cucumbers
B. gas being formed by yeasts
C. hetero fermentative lactic acid bacteria
D. all of these

Answer: Option D

Explanation:

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

14. 

Slippery pickles occur due to

A. growth of encapsulated bacteria
B. broken scums of film yeasts on the surface of brine
C. addition of high amount of salt
D. both (a) and (b)

Answer: Option D

Explanation:

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

15. 

Slimy or ropy kraut is caused by

A. encapsulated varieties of Lactobacillus plantarum
B. Lactobacillus lactis
C. encapsulated varieties of Lactobacillus brevis
D. none of the above

Answer: Option A

Explanation:

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