The large holes in Swiss cheese are due to the production of a large amount of $A$ by a bacterium $B$. Here $A$ and $B$ refer to:
- A$A - CO_2; B - \text{Penicillium roqueforti}$
- B$A - CO_2; B - \text{Propionibacterium sharmanii}$
- C$A - CO_2; B - \text{Penicillium notatum}$
- D$A - CO_2; B - \text{Saccharomyces cerevisiae}$
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Similar Questions
Match the columns:
Column-$I$ Column-$II$ $(a)$ Aspergillus niger $(1)$ Lactic acid $(b)$ Acetobacter aceti $(2)$ Citric acid $(c)$ Clostridium butyricum $(3)$ Acetic acid $(d)$ Lactobacillus $(4)$ Butyric acid
| Column-$I$ | Column-$II$ |
|---|---|
| $(a)$ Aspergillus niger | $(1)$ Lactic acid |
| $(b)$ Acetobacter aceti | $(2)$ Citric acid |
| $(c)$ Clostridium butyricum | $(3)$ Acetic acid |
| $(d)$ Lactobacillus | $(4)$ Butyric acid |
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View SolutionThe souring of wine is caused by:
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View SolutionMatch Column-$I$ with Column-$II$ and select the correct option using the codes given below:
Column-$I$ Column-$II$ $(a)$ Citric acid $(i)$ Trichoderma $(b)$ Cyclosporin $A$ $(ii)$ Clostridium $(c)$ Statins $(iii)$ Aspergillus $(d)$ Butyric acid $(iv)$ Monascus
| Column-$I$ | Column-$II$ |
|---|---|
| $(a)$ Citric acid | $(i)$ Trichoderma |
| $(b)$ Cyclosporin $A$ | $(ii)$ Clostridium |
| $(c)$ Statins | $(iii)$ Aspergillus |
| $(d)$ Butyric acid | $(iv)$ Monascus |
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View SolutionSelect the microbe which is the source of 'clot buster' enzyme.
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View SolutionName any two species of fungus, which are used in the production of antibiotics.
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