Q. NaCl can act as

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Q. An excessively high temperature in the fermentation of sauerkraut may inhibit the growth of

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Q. Which statement is true about flavouring materials spices, garlic etc. added to Dill pickles?

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Q. Shriveling in fermented pickles results from the physical effect of

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Q. Gassy spoilage of green olives is usually caused by

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Q. Abnormal fermentation of cabbage may result in a cheese like odour caused by

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Q. Too long a fermentation of sauerkraut may favour the growth of

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Q. Blackening in pickles occurs due to

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Q. Soft pickles are made so by pectolytic enzymes mostly from

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Q. Hollow pickles are obtained as a result of

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Q. The favouring conditions for floaters is

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Q. The growth of black-pigmented Bacillus nigrificans, a causative agent of black pickle is favoured by

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Q. Black kraut is caused by

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Q. Floaters or bloaters may result from

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Q. Slippery pickles occur due to

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Q. Slimy or ropy kraut is caused by

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Q. The most important bacterium developing acidity in both low and high salt brines is

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Q. The elimination of the scum of yeasts in the brine during the fermentation include

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Q. Cloudiness of brine of glass-packed olives may be caused by

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Q. Sarcina sickness of beer is caused by

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