Which of the following is involved in controlled fermentation of cucumbers brined in bulk?
(a) Directing the fermentation by thorough washing of cucumbers, chlorination and acidification of the cover brine and addition of sodium acetate as buffer
(b) Inoculation of brine with a starter culture of L. Plant arum
(c) Purging of dissolved carbon dioxide from the brine with nitrogen
(d) All of the mentioned
This question was posed to me in exam.
My question is taken from Principles of Food Pickling and Curing-1 topic in division Principles of Semi-Moist Foods, Principles of Food Preservation by Fermentation, Principles of Food Pickling and Curing and Principles of Food Storage Stability of Food Engineering