Microbiology - Sauerkraut and Pickles

Exercise : Sauerkraut and Pickles - Section 1

16.

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

L. lactis

L. plantarum

L. brevis

B. subtilis

Answer: Option

Explanation:

No answer description is available. Let's discuss.

17.

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

agitation of the surface

addition of the mustard oil

addition of the sorbic acid

all of these

Answer: Option

Explanation:

No answer description is available. Let's discuss.

18.

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

the lactics if fermentation of residual sugar resumes

salt-tolerant bacteria

film yeasts or moulds if air is available

all of the above

Answer: Option

Explanation:

No answer description is available. Let's discuss.

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