Sauerkraut And Pickles(Microbiology ) Questions and Answers

Question 1.  An excessively high temperature in the fermentation of sauerkraut may inhibit the growth of
  1.    Leuconostoc
  2.    Pediococcus cerevisiae
  3.    both (a) and (b)
  4.    none of these
Explanation:-
Answer: Option A. -> Leuconostoc
Question 2.  Which statement is true about flavouring materials spices, garlic etc. added to Dill pickles?
  1.    These markedly stimulate or inhibit the acid forming bacteria
  2.    They may be source of considerable numbers of undesirable micro-organisms and cause off-fermentations or spoilage of pickles
  3.    They may improve texture of the pickle
  4.    None of these
Explanation:-
Answer: Option B. -> They may be source of considerable numbers of undesirable micro-organisms and cause off-fermentations or spoilage of pickles
Question 3.  Shriveling in fermented pickles results from the physical effect of
  1.    too strong salt solution
  2.    too strong sugar solution
  3.    too strong vinegar solution
  4.    all of these
Explanation:-
Answer: Option D. -> all of these
Question 4.  Blackening in pickles occurs due to
  1.    the formation of hydrogen sulfide by bacteria
  2.    growth of Pencillium
  3.    both (a) and (b)
  4.    none of the above
Explanation:-
Answer: Option A. -> the formation of hydrogen sulfide by bacteria
Question 5.  Gassy spoilage of green olives is usually caused by
  1.    Enterobacter spp
  2.    Bacillus spp
  3.    Clostridium spp
  4.    all of these
Explanation:-
Answer: Option D. -> all of these
Question 6.  Too long a fermentation of sauerkraut may favour the growth of
  1.    Lactobacillus lactis
  2.    Lactobacillus brevis
  3.    Bacillus subtilis
  4.    none of these
Explanation:-
Answer: Option B. -> Lactobacillus brevis
Question 7.  Abnormal fermentation of cabbage may result in a cheese like odour caused by
  1.    propionic acid
  2.    butyric acid
  3.    caprioc acid and Valeric acid
  4.    all of these
Explanation:-
Answer: Option D. -> all of these
Question 8. . The favouring conditions for floaters is
  1.    high intial amounts of salt
  2.    thick skin that does not allow gas to diffuse out
  3.    both (a) and (b)
  4.    none of these
Explanation:-
Answer: Option C. -> both (a) and (b)
Question 9.  Soft pickles are made so by pectolytic enzymes mostly from
  1.    moulds
  2.    yeasts
  3.    bacteria
  4.    none of these
Explanation:-
Answer: Option A. -> moulds
Question 10.  Hollow pickles are obtained as a result of
  1.    loose packing in the vat
  2.    too strong or too weak brine
  3.    both (a) and (b)
  4.    none of these
Explanation:-
Answer: Option C. -> both (a) and (b)
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