8. Soft pickles are made so by pectolytic enzymes mostly from
A.moulds
B.yeasts
C.bacteria
D.none of these

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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

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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

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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

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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

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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

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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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