Discussion
Home ‣ Microbiology ‣ Sauerkraut and Pickles Comments
- Question
The elimination of the scum of yeasts in the brine during the fermentation include
Options- A. agitation of the surface
- B. addition of the mustard oil
- C. addition of the sorbic acid
- D. all of these
- Correct Answer
- all of these
- 1. Too long a fermentation of sauerkraut may favour the growth of
Options- A. Lactobacillus lactis
- B. Lactobacillus brevis
- C. Bacillus subtilis
- D. none of these Discuss
- 2. Abnormal fermentation of cabbage may result in a cheese like odour caused by
Options- A. propionic acid
- B. butyric acid
- C. caprioc acid and Valeric acid
- D. all of these Discuss
- 3. Aerobic Colony Count (ACC), is also known as
Options- A. Total viable count (TVC)
- B. Aerobic plate count (APC)
- C. Standard plate count (SPC)
- D. All of these Discuss
- 4. What are the intrinsic factors for the microbial growth?
Options- A. pH
- B. Moisture
- C. Oxidation-Reduction Potential
- D. All of these Discuss
- 5. Plate count of bacteria in foods generally use the plating medium consisting of
Options- A. peptone, yeast extract, glucose, sodium chloride, agar and distilled water
- B. yeast extract, glucose, sodium chloride, agar and distilled water
- C. peptone, glucose, sodium chloride, agar and distilled water
- D. peptone, yeast extract, glucose, sodium chloride and distilled water Discuss
- 6. Gassy spoilage of green olives is usually caused by
Options- A. Enterobacter spp
- B. Bacillus spp
- C. Clostridium spp
- D. all of these Discuss
- 7. Floaters or bloaters may result from
Options- A. hollow cucumbers
- B. gas being formed by yeasts
- C. hetero fermentative lactic acid bacteria
- D. all of these Discuss
- 8. Slippery pickles occur due to
Options- A. growth of encapsulated bacteria
- B. broken scums of film yeasts on the surface of brine
- C. addition of high amount of salt
- D. both (a) and (b) Discuss
- 9. The growth of black-pigmented Bacillus nigrificans, a causative agent of black pickle is favoured by
Options- A. presence of carbohydrate like glucose
- B. low level of available nitrogen
- C. neutral or slightly alkaline brine
- D. all of the above Discuss
- 10. Blackening in pickles occurs due to
Options- A. the formation of hydrogen sulfide by bacteria
- B. growth of Pencillium
- C. both (a) and (b)
- D. none of the above Discuss
Sauerkraut and Pickles problems
Search Results
Correct Answer: Lactobacillus brevis
Correct Answer: all of these
Correct Answer: All of these
Correct Answer: All of these
Correct Answer: peptone, yeast extract, glucose, sodium chloride, agar and distilled water
Correct Answer: all of these
Correct Answer: all of these
Correct Answer: both (a) and (b)
Correct Answer: all of the above
Correct Answer: the formation of hydrogen sulfide by bacteria
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