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Microbiology

Microbiology
Soft pickles are made so by pectolytic enzymes mostly from

moulds
bacteria
yeasts
none of these

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Microbiology
Heat-stable enterotoxin of Escherichia coli activates

guanylate cyclase
adenylate cyclase
none of these
both of the above

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Microbiology
Slippery pickles occur due to

both (a) and (b)
broken scums of film yeasts on the surface of brine
addition of high amount of salt
growth of encapsulated bacteria

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Microbiology
The elimination of the scum of yeasts in the brine during the fermentation include

all of these
agitation of the surface
addition of the sorbic acid
addition of the mustard oil

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Microbiology
Too long a fermentation of sauerkraut may favour the growth of

none of these
Bacillus subtilis
Lactobacillus brevis
Lactobacillus lactis

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Microbiology
Cloudiness of brine of glass-packed olives may be caused by

salt-tolerant bacteria
the lactics if fermentation of residual sugar resumes
film yeasts or moulds if air is available
All of these

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