Multiple choice

Match the Column I (fermented food products) with Column II (corresponding microorganisms).

Fermented food products
Microorganisms
P. Cheese 1. Leuconostoc mesenteroides and Lactobacillus plantarum
Q. Sauerkraut 2. Lactobacillus acidophilus and Lactobacillus delbrueckii
R. Kefir 3. Lactobacillus delbrueckii and Streptococcus thermophillus
S. Yoghurt 4. Lactobacillus casei and Streptococcus thermophillus

  1. P - 4, Q - 1, R - 3, S - 2

  2. P - 1, Q - 3, R - 4, S - 2

  3. P - 1, Q - 2, R - 3, S - 4

  4. P - 2, Q - 4, R - 1, S - 3

  5. P - 2, Q - 3, R - 4, S - 1
Reveal answer Fill a bubble to check yourself
B Correct answer
Explanation

The microorganisms in the making of cheese are Leuconostoc mesenteroides and Lactobacillus plantarum, for sauerkraut the microorganisms are Lactobacillus delbrueckii and Streptococcus thermophillus, for Kefir making Lactobacillus casei and Streptococcus thermophillus and the microorganisms in the making of yoghurt are Lactobacillus acidophilus and Lactobacillus delbrueckii. Hence, the correct answer  is P - 1, Q - 3, R - 4, S - 2.

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