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Home ‣ Microbiology ‣ Sauerkraut and Pickles Comments
- Question
Soft pickles are made so by pectolytic enzymes mostly from
Options- A. moulds
- B. yeasts
- C. bacteria
- D. none of these
- Correct Answer
- moulds
- 1. 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
- 2. 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
- 3. 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
- 4. 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
- 5. 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
- 6. 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
- 7. Which statement is true about flavouring materials spices, garlic etc. added to Dill pickles?
Options- 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 Discuss
- 8. Black kraut is caused by
Options- A. the plant enzymes
- B. the micro-organisms
- C. the combined actions of plant enzymes and micro-organisms
- D. none of the above Discuss
- 9. Hollow pickles are obtained as a result of
Options- A. loose packing in the vat
- B. too strong or too weak brine
- C. both (a) and (b)
- D. none of these Discuss
- 10. An excessively high temperature in the fermentation of sauerkraut may inhibit the growth of
Options- A. Leuconostoc
- B. Pediococcus cerevisiae
- C. both (a) and (b)
- D. none of these Discuss
Sauerkraut and Pickles problems
Search Results
Correct Answer: all of these
Correct Answer: encapsulated varieties of Lactobacillus plantarum
Correct Answer: all of the above
Correct Answer: the formation of hydrogen sulfide by bacteria
Correct Answer: all of the above
Correct Answer: L. plantarum
Correct Answer: They may be source of considerable numbers of undesirable micro-organisms and cause off-fermentations or spoilage of pickles
Correct Answer: the combined actions of plant enzymes and micro-organisms
Correct Answer: both (a) and (b)
Correct Answer: Leuconostoc
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