16. The most important bacterium developing acidity in both low and high salt brines is

A. L. lactis
B. L. Plantarum
C. L. brevis
D. B. subtilis

17. The elimination of the scum of yeasts in the brine during the fermentation include

A. agitation of the surface
B. addition of the mustard oil
C. addition of the sorbic acid
D. all of these

18. Cloudiness of brine of glass-packed olives may be caused by

A. the lactics if fermentation of residual sugar resumes
B. salt-tolerant bacteria
C. film yeasts or molds if the air is available
D. all of the above