Tag: Salt concentration In the fermented vegetable products in the range of 2.5%-6%.

Q1. Salt concentration In the fermented vegetable products? 1 – 2% 5 – 8% 2.5-6.0%. 10-12% ANSWER – C. 2.5-6.0%. Explanation: Lactic acid bacteria, which are essential for the proper fermentation of vegetables, are found in relatively small numbers at first. ...