Home⇒ Medical Science⇒ Microbiology⇒ Sauerkraut and pickles
| 1-Dont try to cram or spend more time here just read it fast and cover syllabus then practice MCQ's cheptor of same topic to check your progress. . |
| 2-Wrong options are also given but dont concentrate there, Right answer is in bold format. |
| Q1 ⇒ Blackening in pickles occurs due to the formation of hydrogen sulfide by bacteria [other wrong options] [Discuss in forum] |
| Q2 ⇒ Floaters or bloaters may result from all of these [other wrong options] [Discuss in forum] |
| Q3 ⇒ Which statement is true about flavouring materials spices, garlic etc. added to Dill pickles? They may be source of considerable numbers of undesirable micro-organisms and cause off-fermentations or spoilage of pickles [other wrong options] [Discuss in forum] |
| Q4 ⇒ The elimination of the scum of yeasts in the brine during the fermentation include all of these [other wrong options] [Discuss in forum] |
| Q5 ⇒ Slimy or ropy kraut is caused by encapsulated varieties of Lactobacillus plantarum [other wrong options] [Discuss in forum] |
| Q6 ⇒ Too long a fermentation of sauerkraut may favour the growth of Lactobacillus brevis [other wrong options] [Discuss in forum] |
| Q7 ⇒ Black kraut is caused by the combined actions of plant enzymes and micro-organisms [other wrong options] [Discuss in forum] |
| Q8 ⇒ Gassy spoilage of green olives is usually caused by all of these [other wrong options] [Discuss in forum] |
| Q9 ⇒ The favouring conditions for floaters is both (a) and (b) [other wrong options] [Discuss in forum] |
| Q10 ⇒ Abnormal fermentation of cabbage may result in a cheese like odour caused by all of these [other wrong options] [Discuss in forum] |
| Q11 ⇒ The growth of black-pigmented Bacillus nigrificans, a causative agent of black pickle is favoured by all of the above [other wrong options] [Discuss in forum] |
| Q12 ⇒ An excessively high temperature in the fermentation of sauerkraut may inhibit the growth of Leuconostoc [other wrong options] [Discuss in forum] |
| Q13 ⇒ The most important bacterium developing acidity in both low and high salt brines is L. plantarum [other wrong options] [Discuss in forum] |
| Q14 ⇒ Shriveling in fermented pickles results from the physical effect of all of these [other wrong options] [Discuss in forum] |
| Q15 ⇒ Soft pickles are made so by pectolytic enzymes mostly from moulds [other wrong options] [Discuss in forum] |
| Q16 ⇒ Hollow pickles are obtained as a result of both (a) and (b) [other wrong options] [Discuss in forum] |
| Q17 ⇒ Slippery pickles occur due to both (a) and (b) [other wrong options] [Discuss in forum] |
| Q18 ⇒ Cloudiness of brine of glass-packed olives may be caused by all of the above [other wrong options] [Discuss in forum] |