Multiple choice

Match the following sauerkraut defects for their causative agents

P. Soft kraut 1. Due to growth of bacteria, mold and/or yeast
Q. Slimy kraut 2. Due to surface growth of Torula yeast
R. Rotted kraut 3. Bacterial growth does not initiate till last stage
S. Pink kraut 4. Rapid growth of Lactobacillus cucumens and L, plantarum specially at elevated temperature

  1. P – 4, Q – 2, R – 3, S – 1

  2. P – 3, Q – 4, R – 1, S – 2

  3. P – 1, Q – 3, R – 2, S – 4

  4. P – 2, Q – 1, R – 4, S – 3
Reveal answer Fill a bubble to check yourself
A Correct answer
Explanation

Soft kraut (P-4) is caused by rapid fermentation at high temperatures. Slimy kraut (Q-2) is due to Torula yeast. Rotted kraut (R-3) is due to delayed bacterial initiation. Pink kraut (S-1) is due to yeast/mold growth.

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