Exercise: Sauerkraut And Pickles

Questions for: Sauerkraut And Pickles

Floaters or bloaters may result from
A:
hollow cucumbers
B:
gas being formed by yeasts
C:
hetero fermentative lactic acid bacteria
D:
all of these
Answer: D
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Black kraut is caused by
A:
the plant enzymes
B:
the micro-organisms
C:
the combined actions of plant enzymes and micro-organisms
D:
none of the above
Answer: C
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The growth of black-pigmented Bacillus nigrificans, a causative agent of black pickle is favoured by
A:
presence of carbohydrate like glucose
B:
low level of available nitrogen
C:
neutral or slightly alkaline brine
D:
all of the above
Answer: D
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The favouring conditions for floaters is
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
Answer: C
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Hollow pickles are obtained as a result of
A:
loose packing in the vat
B:
too strong or too weak brine
C:
both (a) and (b)
D:
none of these
Answer: C
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