Which microorganism is primarily responsible for the sour taste in pickles?
Answer
Lactobacillus plantarum
The correct answer is Lactobacillus plantarum — Lactic acid gives the sour taste, so Lactobacillus plantarum causes sourness.
Step-by-step solution
- Pickles are made by fermenting vegetables in brine.
- Lactic acid bacteria (LAB) reduce sugars to lactic acid.
- Lactobacillus plantarum is the dominant LAB in pickle fermentation.
- Lactic acid gives the sour taste, so Lactobacillus plantarum causes sourness.
Common mistake: Confusing lactic acid bacteria with pathogenic bacteria like E. coli.
Concept tested: Fermentation by lactic acid bacteria
Published · How this solution was prepared and checked
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