Match List-I with List-II: List-I List-II A. Lactobacillus i. Ferment…

The correct answer is Option (2) → A-iii, B-i, C-iv, D-ii

(A) Lactobacillus — this matches (iii) Conversion of milk into curd. These lactic acid bacteria (LAB) grow in milk and produce acids that coagulate and partly digest the milk proteins.

(B) Saccharomyces cerevisiae — this matches (i) Fermentation of dough used for making bread. Baker’s yeast ferments the dough, and the CO₂ it releases makes the dough puff up.

(C) Propionibacterium sharmanii — this matches (iv) Formation of Swiss cheese. This bacterium produces a large amount of CO₂, which forms the large holes in Swiss cheese.

(D) Aspergillus niger — this matches (ii) Commercial production of citric acid. This fungus is used in industry as a producer of the organic acid citric acid.

NCERT Extract:
Microbes in Household Products – “… A common example is the production of curd from milk. Micro-organisms such as Lactobacillus and others commonly called lactic acid bacteria (LAB) grow in milk and convert it to curd. During growth, the LAB produce acids that coagulate and partially digest the milk proteins.”
Microbes in Household Products – “… Similarly the dough, which is used for making bread, is fermented using baker’s yeast (Saccharomyces cerevisiae).”
Microbes in Household Products – “… Different varieties of cheese are known by their characteristic texture, flavour and taste, the specificity coming from the microbes used. For example, the large holes in ‘Swiss cheese’ are due to production of a large amount of CO₂ by a bacterium named Propionibacterium sharmanii.”
Chemicals, Enzymes and other Bioactive Molecules – “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 acid, Acetobacter aceti (a bacterium) of acetic acid; Clostridium butylicum (a bacterium) of butyric acid and Lactobacillus (a bacterium) of lactic acid.”