Sauerkraut and Pickles – Section 1

1. An excessively high temperature in the fermentation of sauerkraut may inhibit the growth of

A. Leuconostoc
B. Pediococcus cerevisiae
C. both (a) and (b)
D. none of these

Correct Answer: A. Leuconostoc

2. Which statement is true about flavoring materials spices, garlic, etc. added to Dill pickles?

A. These markedly stimulate or inhibit the acid-forming bacteria
B. They may be a source of considerable numbers of undesirable micro-organisms and cause off-fermentations or spoilage of pickles
C. They may improve the texture of the pickle
D. None of these

Correct Answer: B. They may be a source of considerable numbers of undesirable micro-organisms and cause off-fermentations or spoilage of pickles

3. Shriveling in fermented pickles results from the physical effect of

A. too strong salt solution
B. too strong sugar solution
C. too strong vinegar solution
D. all of these

Correct Answer: D. all of these

4. Gassy spoilage of green olives is usually caused by

A. Enterobacter spp
B. Bacillus spp
C. Clostridium spp
D. all of these

Correct Answer: D. all of these

5. Abnormal fermentation of cabbage may result in cheese like odor caused by

A. propionic acid
B. butyric acid
C. caproic acid and Valeric acid
D. all of these

Correct Answer: D. all of these

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