Match List-I with List-II
| List-I | List-II |
|---|---|
| Microorganisms | Commercial Uses |
| (A) Lactobacillus | (I) Use for the production of butyric acid |
| (B) Saccharomyces cerevisiae | (II) Use for production of swiss cheese |
| (C) Propionibacterium sharmanii | (III) Use for making bread |
| (D) Clostridium butylicum | (IV) Improves nutritional quality of milk by increasing vitamin B12 |
Choose the correct answer from the options given below:
Answer & explanation
Correct answer: option 1
The correct answer is Option (1) → (A) - (IV), (B) - (III), (C) - (II), (D) - (I)
(A) Lactobacillus — this matches (IV) Improves nutritional quality of milk by increasing vitamin B12. This lactic acid bacterium turns milk into curd, and the curd has more vitamin B12 than the milk.
(B) Saccharomyces cerevisiae — this matches (III) Use for making bread. Baker’s yeast ferments the dough; the CO2 it gives off makes the dough rise.
(C) Propionibacterium sharmanii — this matches (II) Use for production of swiss cheese. It gives off a large amount of CO2, which forms the large holes of Swiss cheese.
(D) Clostridium butylicum — this matches (I) Use for the production of butyric acid. This bacterium is used in industry to produce butyric acid, an organic acid.