The correct answer is Option (2) - A-iii ,B-i ,C-iv, D-ii
| COLUMN 1 |
COLUMN 2 |
| A. Lactobacillus |
iii. Conversion of milk into curd |
| B. Saccharomyces cerevisiae |
i. Formation of dough |
| C. Propionibacterium sharmanii |
iv. Formation of Swiss cheese |
| D. Spirulina |
ii. Single-cell proteins |
Lactobacillus – Conversion of milk into curd:
Lactobacillus is a type of bacteria that ferments lactose (milk sugar) into lactic acid, which causes milk to thicken and turn into curd. The acidification also gives the curd its characteristic sour taste.
Saccharomyces cerevisiae – Formation of dough:
Saccharomyces cerevisiae, also known as baker's yeast, is used in baking to ferment sugar present in the dough. This produces carbon dioxide, which causes the dough to rise, making it fluffy and light.
Propionibacterium sharmanii – Formation of Swiss cheese:
This bacterium is responsible for the production of Swiss cheese. It ferments lactic acid to produce propionic acid and carbon dioxide, which forms the characteristic holes or "eyes" in Swiss cheese, and contributes to its flavor.
Spirulina – Single-cell proteins:
Spirulina is a type of blue-green algae that is considered a rich source of protein. It is used as a dietary supplement and a source of single-cell proteins, particularly in health food products and for human nutrition.
Each organism plays a crucial role in food processing, fermentation, or as a protein source. | 
