Microbiology - Sauerkraut and Pickles

Exercise :: Sauerkraut and Pickles - Section 1

  • Sauerkraut and Pickles - Section 1
16. 

The most important bacterium developing acidity in both low and high salt brines is

A. L. lactis
B. L. plantarum
C. L. brevis
D. B. subtilis

Answer: Option B

Explanation:

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

17. 

The elimination of the scum of yeasts in the brine during the fermentation include

A. agitation of the surface
B. addition of the mustard oil
C. addition of the sorbic acid
D. all of these

Answer: Option D

Explanation:

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

18. 

Cloudiness of brine of glass-packed olives may be caused by

A. the lactics if fermentation of residual sugar resumes
B. salt-tolerant bacteria
C. film yeasts or moulds if air is available
D. all of the above

Answer: Option D

Explanation:

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

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