Use app×
Join Bloom Tuition
One on One Online Tuition
JEE MAIN 2025 Foundation Course
NEET 2025 Foundation Course
CLASS 12 FOUNDATION COURSE
CLASS 10 FOUNDATION COURSE
CLASS 9 FOUNDATION COURSE
CLASS 8 FOUNDATION COURSE
0 votes
720 views
in Biology by (25.7k points)

(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 purpurea                 (iii) antibiotic 

(K) Saccharomyces cerevisiae     (iv) Cyclosporin-A 

(b) Why does 'Swiss Cheese' develop large hole?

Please log in or register to answer this question.

1 Answer

+1 vote
by (27.7k points)

(a) (H)−(iii); (I)−(iv); (J)−(i); (K)−(ii) 

• Penicillium mould contaminating a culture of Staphylococcus bacteria had prevented growth of bacteria close to itself. He was the first to recognize the potential for countering infections. The bacteria could not grow because of the substance produced by the mould. Fleming named the substance as penicillin after the mould Penicillium notatum. 

• Cyclosporin A is produced by the fungus Trichoderma polysporum and Cylindrocarpon lucidum. It is used as an immunosuppressive agent that prevents rejection in patients who have had transplants of kidney, bone marrow, liver, pancreas, etc. 

• Statins are produced by the yeast Monascus purpureus. They are used as agents that lower the blood-cholesterol. 

• Ethanol (ethyl alcohol) is produced by the fermentation of substrate such as grains, fruit juice, vegetables and other ingredients. The yeasts used in brewing for preparing juices or alcoholic drinks are called brewer’s yeast. For example, yeast Saccharomyces cerevisiae is used in the fermentation of juices or cereals. 

(b) In Swiss cheese, the bacterium Propionibacterium shermanii ferments lactic acid and produces propionic acid, acetic acid and carbon dioxide. The acids provide flavor to the cheese and the carbon dioxide, which becomes trapped in the curd, produces the characteristic holes in the cheese.

Welcome to Sarthaks eConnect: A unique platform where students can interact with teachers/experts/students to get solutions to their queries. Students (upto class 10+2) preparing for All Government Exams, CBSE Board Exam, ICSE Board Exam, State Board Exam, JEE (Mains+Advance) and NEET can ask questions from any subject and get quick answers by subject teachers/ experts/mentors/students.

Categories

...