The bacterium that is grown on molasses and s | vedclass

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(C) The bacterium $Acetobacter$ $aceti$ is used for the production of acetic acid (vinegar). However,in the context of food flavorings derived from mo

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Acetobacter

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(C) The bacterium $Acetobacter$ $aceti$ is used for the production of acetic acid (vinegar). However,in the context of food flavorings derived from molasses,$Saccharomyces$ $cerevisiae$ (yeast) is commonly used for fermentation,but it is a fungus. Among the given options,$Acetobacter$ is a bacterium involved in the production of vinegar,which is used as a food flavor and preservative. Note: While $Saccharomyces$ is often associated with molasses,it is a yeast,not a bacterium. Given the options provided and the context of industrial microbiology,$Acetobacter$ is the correct bacterial choice.

Column-$I$ (Production Process)	Column-$II$ (Beverages)
$(A)$ Without distillation	$(1)$ Wine
$(B)$ By distillation	$(2)$ Beer
	$(3)$ Whisky
	$(4)$ Brandy
	$(5)$ Rum

The bacterium that is grown on molasses and sold for food flavor is:

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Match the following columns:

Column-$I$ (Production Process) Column-$II$ (Beverages)

$(A)$ Without distillation $(1)$ Wine

$(B)$ By distillation $(2)$ Beer

$(3)$ Whisky

$(4)$ Brandy

$(5)$ Rum

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