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Microbiology Objective Questions { Sauerkraut and Pickles }

15. Slimy or ropy kraut is caused by
A.encapsulated varieties of Lactobacillus plantarum
B.Lactobacillus lactis
C.encapsulated varieties of Lactobacillus brevis
D.none of the above
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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
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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
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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 moulds if air is available
D.all of the above
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