microbiology-sauerkraut-and-pickles Related Question Answers
1. Too long a fermentation of sauerkraut may favour the growth of
2. Blackening in pickles occurs due to
3. Soft pickles are made so by pectolytic enzymes mostly from
4. Hollow pickles are obtained as a result of
5. The favouring conditions for floaters is
6. The growth of black-pigmented Bacillus nigrificans, a causative agent of black pickle is favoured by
7. Black kraut is caused by
8. Floaters or bloaters may result from
9. Slippery pickles occur due to
10. Slimy or ropy kraut is caused by
11. The most important bacterium developing acidity in both low and high salt brines is
12. The elimination of the scum of yeasts in the brine during the fermentation include
13. Cloudiness of brine of glass-packed olives may be caused by
14. An excessively high temperature in the fermentation of sauerkraut may inhibit the growth of
15. Which statement is true about flavouring materials spices, garlic etc. added to Dill pickles?
16. Shriveling in fermented pickles results from the physical effect of
17. Gassy spoilage of green olives is usually caused by
18. Abnormal fermentation of cabbage may result in a cheese like odour caused by
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