Question

The addition of salt during pickling ____________ hence supplementing the action of salt.

(a) Permits the naturally present lactic acid bacteria to grow

(b) Prevents the naturally present lactic acid bacteria to grow

(c) Neither of the mentioned

(d) None of the mentioned

This question was addressed to me during an interview.

The doubt is from Principles of Food Pickling and Curing-1 topic in section 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

Answer 1

Correct choice is (a) Permits the naturally present lactic acid bacteria to grow

Easiest explanation: The addition of salt during pickling permits the naturally present lactic acid bacteria to grow, hence supplementing the action of salt.