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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
presence of carbohydrate like glucose
low level of available nitrogen
neutral or slightly alkaline brine
all of the above
Answer: Option
Explanation:
No answer description is available. Let's discuss.
12.
Black kraut is caused by
the plant enzymes
the micro-organisms
the combined actions of plant enzymes and micro-organisms
none of the above
Answer: Option
Explanation:
No answer description is available. Let's discuss.
13.
Floaters or bloaters may result from
hollow cucumbers
gas being formed by yeasts
hetero fermentative lactic acid bacteria
all of these
Answer: Option
Explanation:
No answer description is available. Let's discuss.
14.
Slippery pickles occur due to
growth of encapsulated bacteria
broken scums of film yeasts on the surface of brine
addition of high amount of salt
both (a) and (b)
Answer: Option
Explanation:
No answer description is available. Let's discuss.
15.
Slimy or ropy kraut is caused by
encapsulated varieties of Lactobacillus plantarum
Lactobacillus lactis
encapsulated varieties of Lactobacillus brevis
none of the above
Answer: Option
Explanation:
No answer description is available. Let's discuss.
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