Match column I with column II.

	Column I		Column II
A)	Lactobacillus	I)	Roquefort cheese
B)	Saccharomyces	II)	Swiss cheese
C)	Propionibacterium	III)	Bread
D)	Penicillium	IV)	Milk into curd

 

 

 

 

 

 

Select the correct option.

	A	B	C	D
1)	IV	III	II	I
2)	III	II	I	IV
3)	IV	I	II	III
4)	I	IV	III	II

 

Lactobacillus - Milk into curd: 

Lactobacillus, a type of lactic acid bacteria, ferments milk by consuming lactose and producing lactic acid. This acidification coagulates the milk, forming curd or yogurt with a tangy flavor.

Saccharomyces cerevisiae - Bread: 

Saccharomyces cerevisiae, baker's yeast, ferments sugars in bread dough, producing carbon dioxide gas. This gas causes the dough to rise, resulting in a light, airy bread with an enhanced flavor.

Propionibacterium shermanii - Swiss cheese: 

This bacterium is used in Swiss cheese production. It consumes lactic acid, producing carbon dioxide gas and propionic acid. The gas creates characteristic holes in the cheese, and propionic acid adds a sweet, nutty flavor.

Penicillium roqueforti - Roquefort cheese: 

This mold is crucial in making Roquefort cheese. Introduced into cheese curds, it grows during aging, producing enzymes that break down proteins and fats. This process creates the blue veins and distinctive flavor of Roquefort cheese.