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Home ‣ Microbiology ‣ Sauerkraut and Pickles Comments
- Question
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
- Correct Answer
- both (a) and (b)
- 1. 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
- 2. 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
- 3. 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
- 4. Soft pickles are made so by pectolytic enzymes mostly from
Options- A. moulds
- B. yeasts
- C. bacteria
- D. none of these Discuss
- 5. 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
- 6. 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
- 7. The favouring conditions for floaters is
Options- A. high intial amounts of salt
- B. thick skin that does not allow gas to diffuse out
- C. both (a) and (b)
- D. none of these Discuss
- 8. The chief spoilage organisms on smoked fish are
Options- A. molds
- B. bacteria
- C. both (a) and (b)
- D. fungi Discuss
- 9. Marinated (sour pickled) fish should not have spoilage problems unless
Options- A. the acid content is very high
- B. the acid content is low enough
- C. the acid content is moderate
- D. none of the above Discuss
- 10. The bacteria most often involved in the spoilage of fish are
Options- A. part of the natural flora of the external slime of fishes and their intestinal contents
- B. part of the natural flora of the internal slime of fishes only
- C. both (a) and (b)
- D. none of the above Discuss
Sauerkraut and Pickles problems
Search Results
Correct Answer: the combined actions of plant enzymes and micro-organisms
Correct Answer: They may be source of considerable numbers of undesirable micro-organisms and cause off-fermentations or spoilage of pickles
Correct Answer: L. plantarum
Correct Answer: moulds
Correct Answer: all of these
Correct Answer: Leuconostoc
Correct Answer: both (a) and (b)
Correct Answer: molds
Correct Answer: the acid content is low enough
Correct Answer: part of the natural flora of the external slime of fishes and their intestinal contents
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