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(a) Match the microbes listed under Column-A with the products mentioned under Column-B
Column A Column B
(H) Penicillium notatum (i) Statin
(I) Trichoderma polysporum (ii) Ethanol
(J) Monascus purpureus (iii) Antibiotic
(K) Saccharomyces cerevisiae (iv) Cyclosporin-A
(b) Why does ‘Swiss Cheese’ develop large holes?

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Detailed Solution

Penicillium notatum- Antibiotic

Trichoderma polysporum- Cyclosporin A

Monascus purpureus- Statin

Saccharomyces cerevisiae- Ethanol

b) Propionibacterium shermanii bacteria is involved in the process of making Swiss cheese. During the process of cheese formation, carbon dioxide is released. As a result, bubbles are produced forming air pockets. In this way holes are formed.

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