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

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

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Microbiology
Which statement is true about flavouring materials spices, garlic etc. added to Dill pickles?

None of these
They may improve texture of the pickle
These markedly stimulate or inhibit the acid forming bacteria
They may be source of considerable numbers of undesirable micro-organisms and cause off-fermentations or spoilage of pickles

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