FOOD PROCESSING AND PRESERVATION
FOOD PRESERVATION METHODS
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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What do you call the “good bacteria” that are involved in pickling?
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Fermentation Bacteria
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Salmonella Bacteria
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Lactic Acid Bacteria
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Sour Bacteria
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Explanation:
Detailed explanation-1: -The microorganisms involved in the fermentation of pickles have been identified as Lactobacillus plantarum, L.
Detailed explanation-2: -The lactic acid bacteria are a group of Gram positive bacteria, non-respiring, non-spore forming, cocci or rods, which produce lactic acid as the major end product of the fermentation of carbohydrates.
Detailed explanation-3: -Pickles are produced through the fermentation of fruits and vegetables in brine or in their own juices that contain certain salt concentrations with Lactic Acid Bacteria (LAB), and they are frequently associated with cucumber (Aktan et al.
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