Which bacterium is responsible for the large holes in 'Swiss cheese' due to the production of a large amount of $CO_2$?
- APropionibacterium
- BAspergillus niger
- C$LAB$
- DSaccharomyces cerevisiae
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View SolutionMatch the microbial products listed under Column-$I$ with the related microbes given under Column-$II$.
Column-$I$ Column-$II$ $A$. Citric acid $p$. Methanobacterium $B$. Cyclosporin $A$ $q$. Monascus purpureus $C$. Statin $r$. Aspergillus niger $D$. Gobar gas $s$. Trichoderma polysporum $t$. Clostridium butylicum
Choose the appropriate option from the given choices.
| Column-$I$ | Column-$II$ |
|---|---|
| $A$. Citric acid | $p$. Methanobacterium |
| $B$. Cyclosporin $A$ | $q$. Monascus purpureus |
| $C$. Statin | $r$. Aspergillus niger |
| $D$. Gobar gas | $s$. Trichoderma polysporum |
| $t$. Clostridium butylicum |
Choose the appropriate option from the given choices.
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