6. Too long a fermentation of sauerkraut may favor the growth of

A. Lactobacillus lactis
B. Lactobacillus brevis
C. Bacillus subtilis
D. none of these

7. Blackening in pickles occurs due to

A. the formation of hydrogen sulfide by bacteria
B. growth of Penicillium
C. both (a) and (b)
D. none of the above

8. Soft pickles are made so by pectolytic enzymes mostly from

A. molds
B. yeasts
C. bacteria
D. none of these

9. 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

10. The favoring conditions for floaters are

A. high initial amounts of salt
B. thick skin that does not allow gas to diffuse out
C. both (a) and (b)
D. none of these