This set of Food Microbiology Multiple Choice Questions & Answers (MCQs) focuses on “Fermented Vegetable Products – Saurekraut Processing”.
1. 2.25-2.5% salt is added while making sauerkraut to restrict ___________
a) Yeast
b) Cocci
c) Gram-positive bacteria
d) Gram-negative bacteria
View Answer
Explanation: While making sauerkraut, a 2.25-2.5% salt solution is added to restrict the growth and development of Gram-negative bacteria so as to favor the growth of lactic acid rods and cocci.
2. Finished sauerkraut is generally spoiled by _________
a) Bacteria
b) Molds
c) Protozoa
d) Virus
View Answer
Explanation: Since finished sauerkraut is acidic, it is more susceptible to molds. As these molds grow, there is a rise in the pH which can accommodate bacterial growth which was previously restricted by a low pH.
3. Sometimes sauerkraut becomes too soft due to _________
a) Yeast
b) A low salt concentration
c) A high salt concentration
d) Bacteria
View Answer
Explanation: If the salt concentration is too low i.e. less than 2%, sauerkraut can become unacceptably soft. The salt extracts moisture from the cabbage and helps it maintain its crispy nature. It also inhibits endogenous pectolytic enzymes.
4. When the level of fructose decreases, it results in the accumulation of ________
a) Proline
b) Vitamin C
c) Mannitol
d) Acetyl-CoA
View Answer
Explanation: The fructose present is an electron acceptor and produces acetic acid from Acetyl-CoA. This gives sauerkraut its flavor. The reduction of fructose causes the accumulation of mannitol, which is a sugar alcohol.
5. In the Dutch navy, sauerkraut was used to prevent __________
a) Scurvy
b) Anemia
c) Beriberi
d) Nyctalopia
View Answer
Explanation: Scurvy is caused due to the lack of ascorbic acid (Vitamin C). The carbon dioxide produced during fermentation creates an anaerobic atmosphere. This prevents the oxidation of Vitamin C.
Sanfoundry Global Education & Learning Series – Food Microbiology.
To practice all areas of Food Microbiology, here is complete set of Multiple Choice Questions and Answers.
