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MCQs

Total Questions : 212 | Page 4 of 22 pages
Question 31. Blackening in pickles occurs due to
  1.    the formation of hydrogen sulfide by bacteria
  2.    growth of Pencillium
  3.    both (a) and (b)
  4.    none of the above
 Discuss Question
Answer: Option A. -> the formation of hydrogen sulfide by bacteria
Answer: (a).the formation of hydrogen sulfide by bacteria
Question 32. The favouring conditions for floaters is
  1.    high intial amounts of salt
  2.    thick skin that does not allow gas to diffuse out
  3.    both (a) and (b)
  4.    none of these
 Discuss Question
Answer: Option C. -> both (a) and (b)
Answer: (c).both (a) and (b)
Question 33. The growth of black-pigmented Bacillus nigrificans, a causative agent of black pickle is favoured by
  1.    presence of carbohydrate like glucose
  2.    low level of available nitrogen
  3.    neutral or slightly alkaline brine
  4.    all of the above
 Discuss Question
Answer: Option D. -> all of the above
Answer: (d).all of the above
Question 34. Hollow pickles are obtained as a result of
  1.    loose packing in the vat
  2.    too strong or too weak brine
  3.    both (a) and (b)
  4.    none of these
 Discuss Question
Answer: Option C. -> both (a) and (b)
Answer: (c).both (a) and (b)
Question 35. Soft pickles are made so by pectolytic enzymes mostly from
  1.    moulds
  2.    yeasts
  3.    bacteria
  4.    none of these
 Discuss Question
Answer: Option A. -> moulds
Answer: (a).moulds
Question 36. Slippery pickles occur due to
  1.    growth of encapsulated bacteria
  2.    broken scums of film yeasts on the surface of brine
  3.    addition of high amount of salt
  4.    both (a) and (b)
 Discuss Question
Answer: Option D. -> both (a) and (b)
Answer: (d).both (a) and (b)
Question 37. Floaters or bloaters may result from
  1.    hollow cucumbers
  2.    gas being formed by yeasts
  3.    hetero fermentative lactic acid bacteria
  4.    all of these
 Discuss Question
Answer: Option D. -> all of these
Answer: (d).all of these
Question 38. Black kraut is caused by
  1.    the plant enzymes
  2.    the micro-organisms
  3.    the combined actions of plant enzymes and micro-organisms
  4.    none of the above
 Discuss Question
Answer: Option C. -> the combined actions of plant enzymes and micro-organisms
Answer: (c).the combined actions of plant enzymes and micro-organisms
Question 39. The most important bacterium developing acidity in both low and high salt brines is
  1.    L. lactis
  2.    L. plantarum
  3.    L. brevis
  4.    B. subtilis
 Discuss Question
Answer: Option B. -> L. plantarum
Answer: (b).L. plantarum
Question 40. Slimy or ropy kraut is caused by
  1.    encapsulated varieties of Lactobacillus plantarum
  2.    Lactobacillus lactis
  3.    encapsulated varieties of Lactobacillus brevis
  4.    none of the above
 Discuss Question
Answer: Option A. -> encapsulated varieties of Lactobacillus plantarum
Answer: (a).encapsulated varieties of Lactobacillus plantarum

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