Question

addition to salt to prickle, prevents growth of bacteria why​

Answer 1

The bacteria ferment sugars in the food to form lactic acid, which then prevents the growth of food poisoning bacteria and moulds. The amount of salt added controls the type and rate of the fermentation. If 2-5% salt is used, the fermentation is carried out by a series of bacteria that produce lactic acid.

Answer 2

Answer:

Addition of salt to pickles prevents growth of bacteria because they turn turgid . The bacterial cells becomes flaccid in presence of salts which prevents the growth of bacteria in pickles.