A Best Way To Crack Gorenment Job Exams

Microbiology Objective Questions { Sauerkraut and Pickles }



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
Discuss in Forum

2. Which statement is true about flavouring materials spices, garlic etc. added to Dill pickles?
A.These markedly stimulate or inhibit the acid forming bacteria
B.They may be source of considerable numbers of undesirable micro-organisms and cause off-fermentations or spoilage of pickles
C.They may improve texture of the pickle
D.None of these
Discuss in Forum

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
Discuss in Forum

4. Gassy spoilage of green olives is usually caused by
A.Enterobacter spp
B.Bacillus spp
C.Clostridium spp
D.all of these
Discuss in Forum

5. Abnormal fermentation of cabbage may result in a cheese like odour caused by
A.propionic acid
B.butyric acid
C.caprioc acid and Valeric acid
D.all of these
Discuss in Forum

6. Too long a fermentation of sauerkraut may favour the growth of
A.Lactobacillus lactis
B.Lactobacillus brevis
C.Bacillus subtilis
D.none of these
Discuss in Forum

7. Blackening in pickles occurs due to
A.the formation of hydrogen sulfide by bacteria
B.growth of Pencillium
C.both (a) and (b)
D.none of the above
Discuss in Forum

Page 1 of 3

 1  23 »