11. The growth of black-pigmented Bacillus nigrificans, a causative agent of black pickle is favored by

A. presence of carbohydrate like glucose
B. low level of available nitrogen
C. neutral or slightly alkaline brine
D. all of the above

12. 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

13. Floaters or bloaters may result from

A. hollow cucumbers
B. gas being formed by yeasts
C. heterofermentative lactic acid bacteria
D. all of these

14. Slippery pickles occur due to

A. growth of encapsulated bacteria
B. broken scums of film yeasts on the surface of the brine
C. addition of the high amount of salt
D. both (a) and (b)

15. 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