Exercise: Sauerkraut And Pickles

Questions for: Sauerkraut And Pickles

Cloudiness of brine of glass-packed olives may be caused by
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
Answer: D
No answer description is available. Let's discuss.
📖
📝
💬
👁️
The elimination of the scum of yeasts in the brine during the fermentation include
A:
agitation of the surface
B:
addition of the mustard oil
C:
addition of the sorbic acid
D:
all of these
Answer: D
No answer description is available. Let's discuss.
📖
📝
💬
👁️
The most important bacterium developing acidity in both low and high salt brines is
A:
L. lactis
B:
L. plantarum
C:
L. brevis
D:
B. subtilis
Answer: B
No answer description is available. Let's discuss.
📖
📝
💬
👁️
Slimy or ropy kraut is caused by
A:
encapsulated varieties of Lactobacillus plantarum
B:
Lactobacillus lactis
C:
encapsulated varieties of Lactobacillus brevis
D:
none of the above
Answer: A
No answer description is available. Let's discuss.
📖
📝
💬
👁️
Slippery pickles occur due to
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)
Answer: D
No answer description is available. Let's discuss.
📖
📝
💬
👁️
Ad Slot (Above Pagination)
Quiz