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Home ‣ Microbiology ‣ Sauerkraut and Pickles Comments
- Question
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
- Correct Answer
- the formation of hydrogen sulfide by bacteria
- 1. 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
- 2. 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
- 3. 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
- 4. Gassy spoilage of green olives is usually caused by
Options- A. Enterobacter spp
- B. Bacillus spp
- C. Clostridium spp
- D. all of these Discuss
- 5. 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 Discuss
- 6. Cloudiness of brine of glass-packed olives may be caused by
Options- 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 Discuss
- 7. Slimy or ropy kraut is caused by
Options- A. encapsulated varieties of Lactobacillus plantarum
- B. Lactobacillus lactis
- C. encapsulated varieties of Lactobacillus brevis
- D. none of the above Discuss
- 8. Shriveling in fermented pickles results from the physical effect of
Options- A. too strong salt solution
- B. too strong sugar solution
- C. too strong vinegar solution
- D. all of these Discuss
- 9. Soft pickles are made so by pectolytic enzymes mostly from
Options- A. moulds
- B. yeasts
- C. bacteria
- D. none of these Discuss
- 10. The most important bacterium developing acidity in both low and high salt brines is
Options- A. L. lactis
- B. L. plantarum
- C. L. brevis
- D. B. subtilis Discuss
Sauerkraut and Pickles problems
Search Results
Correct Answer: all of the above
Correct Answer: both (a) and (b)
Correct Answer: all of these
Correct Answer: all of these
Correct Answer: all of these
Correct Answer: all of the above
Correct Answer: encapsulated varieties of Lactobacillus plantarum
Correct Answer: all of these
Correct Answer: moulds
Correct Answer: L. plantarum
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