Match the following organisms with the products they produce:(a) Lactobacillus (i) Chee

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Question

Match the following organisms with the products they produce:(a) Lactobacillus    (i) Cheese(b) Saccharomyces cerevisiae    (ii) Curd(c) Aspergillus niger    (iii) Citric Acid(d) Acetobacter aceti    (iv) Bread                               (v) Acetic AcidSelect the correct option.

Accepted Answer

Correct Answer: C &mdash; (a)-(ii), (b)-(iv), (c)-(iii), (d)-(v)Lactobacillus: A lactic acid bacterium that ferments lactose to lactic acid, causing milk to coagulate and form curd. &rarr; (ii)Saccharomyces cerevisiae (Baker's yeast): Ferments sugars to CO&#8322; gas, which causes dough to rise, used in bread making. Also used in alcohol production. &rarr; (iv)Aspergillus niger: A filamentous fungus used commercially to produce citric acid through fungal fermentation. &rarr; (iii)Acetobacter aceti: A bacterium that oxidises ethanol to acetic acid (vinegar) through aerobic fermentation. &rarr; (v)Option A incorrectly assigns Saccharomyces cerevisiae to cheese production. Cheese is produced using Lactococcus lactis and various moulds (e.g., Penicillium), not Lactobacillus or yeast primarily. Options B and D misassign Aspergillus and Acetobacter products.Key Concept: Industrial microbiology: Lactobacillus &rarr; curd; Saccharomyces cerevisiae &rarr; bread/alcohol; Aspergillus niger &rarr; citric acid; Acetobacter aceti &rarr; acetic acid (vinegar); Penicillium roqueforti/camemberti &rarr; cheese.

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