Multiple choice

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

Group-I Group-II
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 - 1, Q - 3, R - 4, S - 2

  2. P - 4, Q - 1, R - 3, 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
A 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 using the codes is P-1, Q-3, R-4, S-2.

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