Sauerkraut and Pickles Questions

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