Sauerkraut and Pickles problems
- 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
Correct Answer: all of these
- 2. Soft pickles are made so by pectolytic enzymes mostly from
Options- A. moulds
- B. yeasts
- C. bacteria
- D. none of these Discuss
Correct Answer: moulds
- 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
Correct Answer: L. plantarum
- 4. 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
Correct Answer: They may be source of considerable numbers of undesirable micro-organisms and cause off-fermentations or spoilage of pickles
- 5. 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
Correct Answer: the combined actions of plant enzymes and micro-organisms
- 6. 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
Correct Answer: both (a) and (b)
- 7. 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
Correct Answer: Leuconostoc
- 8. 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
Correct Answer: both (a) and (b)
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