8. Soft pickles are made so by pectolytic enzymes mostly from
A.moulds
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 favouring conditions for floaters is
A.high intial amounts of salt
B.thick skin that does not allow gas to diffuse out
C.both (a) and (b)
D.none of these
11. The growth of black-pigmented Bacillus nigrificans, a causative agent of black pickle is favoured 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.hetero fermentative 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 brine
C.addition of high amount of salt
D.both (a) and (b)
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