Microbiology - Sauerkraut and Pickles - Discussion

Discussion :: Sauerkraut and Pickles - Section 1 (Q.No.2)

2. 

Which statement is true about flavouring materials spices, garlic etc. added to Dill pickles?

[A]. These markedly stimulate or inhibit the acid forming bacteria
[B]. They may be source of considerable numbers of undesirable micro-organisms and cause off-fermentations or spoilage of pickles
[C]. They may improve texture of the pickle
[D]. None of these

Answer: Option B

Explanation:

No answer description available for this question.

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