Target Exam

CUET

Subject

Biology

Chapter

Microbes in Human Welfare

Question:

Match List-I with List-II

List-I Organisms

List-II Products/ Bioactive molecule

(A) Trichoderma polysporum

(I) Citric acid

(B) Monascus purpureus

(II) Cyclosporin A

(C) Aspergillus niger

(III) Ethanol

(D) Saccharomyces cerevisiae

(IV) Statins

Choose the correct answer from the options given below:

Options:

(A)-(III), (B)-(II), (C)-(I), (D)-(IV)

(A)-(I), (B)-(II), (C)-(IV), (D)-(III)

(A)-(I), (B)-(III), (C)-(IV), (D)-(II)

(A)-(II), (B)-(IV), (C)-(I), (D)-(III)

Correct Answer:

(A)-(II), (B)-(IV), (C)-(I), (D)-(III)

Explanation:

The correct answer is Option (4) → (A)-(II), (B)-(IV), (C)-(I), (D)-(III)

List-I Organisms

List-II Products/ Bioactive molecule

(A) Trichoderma polysporum

(II) Cyclosporin A

(B) Monascus purpureus

(IV) Statins

(C) Aspergillus niger

(I) Citric acid

(D) Saccharomyces cerevisiae

(III) Ethanol

A. Cyclosporin A is a bioactive molecule that is widely used as an immunosuppressive agent in organ transplant patients. It plays a crucial role in preventing organ rejection by suppressing the immune system's response to the transplanted organ. This important medication is derived from the fungus Trichoderma polysporum.   

B. Statins produced by the yeast Monascus purpureus have been commercialised as blood-cholesterol lowering agents. It acts by competitively inhibiting the enzyme responsible for synthesis of cholesterol.

C. Microbes are also used for commercial and industrial production of certain chemicals like organic acids, alcohols and enzymes. Examples of acid producers are Aspergillus niger (a fungus) of citric acidAcetobacter aceti (a bacterium) of acetic acid; Clostridium butylicum (a bacterium) of butyric acid. 

D. Microbes especially yeasts have been used from time immemorial for the production of beverages like wine, beer, whisky, brandy or rum. For this purpose the same yeast Saccharomyces cerevisiae used for bread-making and commonly called brewer’s yeast, is used for fermenting malted cereals and fruit juices, to produce ethanol