Curioustab
Aptitude
General Knowledge
Verbal Reasoning
Computer Science
Interview
Aptitude
General Knowledge
Verbal Reasoning
Computer Science
Interview
Home
»
Microbiology
»
Sauerkraut and Pickles
The growth of black-pigmented Bacillus nigrificans, a causative agent of black pickle is favoured by
presence of carbohydrate like glucose
low level of available nitrogen
neutral or slightly alkaline brine
all of the above
Correct Answer:
all of the above
← Previous Question
Next Question→
More Questions from
Sauerkraut and Pickles
Blackening in pickles occurs due to
Cloudiness of brine of glass-packed olives may be caused by
Slimy or ropy kraut is caused by
Shriveling in fermented pickles results from the physical effect of
Soft pickles are made so by pectolytic enzymes mostly from
The most important bacterium developing acidity in both low and high salt brines is
Which statement is true about flavouring materials spices, garlic etc. added to Dill pickles?
Black kraut is caused by
Hollow pickles are obtained as a result of
An excessively high temperature in the fermentation of sauerkraut may inhibit the growth of
Discussion & Comments
No comments yet. Be the first to comment!
Name:
Comment:
Post Comment
Join Discussion
Discussion & Comments