Less amount of salt can spoil pickles easily. Why?
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At a certain salt concentration, lactic acid bacteria grow more quickly than other microbes, and have a competitive advantage. By consuming lactic acid, yeasts make the pickles less acidic—and more hospitable to spoilage microbes.
Explanation:Salt is added during the preparation of pickles for preserving pickles by anaerobic fermentation producing lactic acid. Lactic acid preserves the pickles and gives them their characteristic flavour. The salt concentration is very important in this process.
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