Question

Match the following organisms with the products they produce:

Column 1	Column 2
Lactobacillus	Cheese
Saccharomyces cerevisiae	Curd
Aspergillus niger	Citric Acid
Acetobacter aceti	Bread
Propionibacterium sharmanii	Acetic Acid

Answer 1

A. Lactobacillus (II) curd

1. Microbes are used in the production of several household and industrial products -Lactobacillus - Production of curd.
2. Micro-organisms such as Lactobacillus and commonly called lactic acid bacteria (LAB) grow in milk and convert it to curd.
3. During growth, the LAB produces acids that coagulate and partially digest the milk proteins.
4. A small amount of curd added to the fresh milk as inoculum or starter contains millions of LAB, which at suitable temperatures multiply, thus converting milk to curd, which also improves its nutritional quality by increasing vitamin B12.

B. Saccharomyces cerevisiae (IV) bread

1. Yeast (Saccharomyces cerevisiae) is used for commercial production of ethanol and bread making.
2. It is commonly called brewer's yeast.

C. Aspergillus niger (III) Citric acid

1. Microbes are also used for commercial and industrial production of certain chemicals like organic acids, alcohols, and enzymes.
2. Aspergillus niger is a fungus that is used for citric acid production.

D. Acetobacter aceti (V) Acetic acid

1. Microbes are also used for commercial and industrial production of certain chemicals like organic acids, alcohols, and enzymes.
2. Acetobacter acetic is a bacteria used for the production of Acetic acid.

E. Propionibacterium sharmanii (I)Cheese

1. The large holes in ‘Swiss cheese’ are due to the production of a large amount of CO2 by a bacterium named Propionibacterium sharmanii.
2. The ‘Roquefort cheese’ are ripened by growing specific fungi on them, which gives them a particular flavor.

	Column I		Column II
A.	Lactobacillus	(II)	Curd
B.	Saccharomyces cerevisiae	(IV)	Bread
C.	Aspergillus niger	(III)	Citric acid
D.	Acetobacter aceti	(V)	Acetic acid
E.	Propionibacterium sharmanii	(I)	Cheese