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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Q. The Sarcina sickness of beer, caused by Pedicoccus cerevisiae, is characterized by

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Q. Parsnip like odour and taste in beer is caused by

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Q. A special beer yeast of the bottom type is

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Q. When the fermentation of fructose results in the bitter product mannitol, the fermentation is sometime termed as-

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Q. Heavy, thick, slimy film of bacteria in the slow process of vinegar manufacture reduces

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