Discussion
Pediococcus growing in beer is chiefly associated with
Answer: C
Correct answer: Sourness together with a buttery diacetyl note
Pediococcus is a lactic acid bacterium, so it sours the beer, and it also produces diacetyl, which carries a strong butter or butterscotch aroma detectable at very low concentrations. Some strains additionally form ropiness. The barnyard aroma belongs to Brettanomyces and the vinegar note to Acetobacter.
No comment is present. Be the first to comment.
Loading…
Post your comment
Please log in or register to post a comment.
Examination Categories
- SSC Exams
- Banking Exams
- Teaching Exams
- Civil Services Exams
- Railways Exams
- Engineering Recruitment Exams
- Defence Exams
- State Government Exams
- Police Exams
- Insurance Exams
- Nursing Exams
- Other Government Exams
- NRA CET
- PG Entrance Exams
- Campus Placement
- MBA Entrance Exams
- CUET and UG Entrance
- Judiciary Exams
- Regulatory Body Exams
- Software Development