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10 Questions

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Vegetable Fermentation Process

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Questions and Answers

What is the primary role of Leuconostoc mesenteroides in the fermentation process?

Removal of bitter compounds from olives

Reduction of pH and formation of CO2 (correct)

Production of CO2 and ethanol

Manufacturing of bread and wine

Which microorganisms dominate the final stage of fermentation?

Lactobacillus brevis and Lactobacillus plantarum

Leuconostoc mesenteroides and Lactobacillus brevis

Yeast and Lactobacillus brevis

Lactobacillus plantarum and heterofermentative species (correct)

What is the purpose of soaking squashed olives in water?

To remove bitter compounds (correct)

To exhaust sugar

To remove excess salt

To decrease the favorable microflora

What is the primary drawback of soaking olives in water?

It decreases the favorable microflora Signup and view all the answers

What is the primary reason for the decline of Lactobacillus brevis after 16-18 days of fermentation?

Growth of Lactobacillus plantarum Signup and view all the answers

What is the primary purpose of Lye treatment in olive fermentation?

To remove bitter compounds Signup and view all the answers

What is the byproduct of yeast fermentation that is important for manufacturing of bread?

Carbon dioxide Signup and view all the answers

What is the primary role of yeast in fermentation?

Production of carbon dioxide and ethanol Signup and view all the answers

What is the primary factor that favors the growth of Lactobacillus plantarum?

Complete lack of O2, low pH, and high salt content Signup and view all the answers

What is the primary purpose of putting olives in brine solution?

To create an environment favorable for fermentation Signup and view all the answers