Multiple choice

Match the fermented food products in Group I with the microorganisms in Group II

 
Group I Group II
A. Yoghurt 1. Lactobacillus acidophilus and Lactobacillus delbrueckii
B. Cheese 2. Leuconostoc mesenteroides and Lactobacillus plantarum
C. Sauerkraut 3. Lactobacillus delbrueckii and Streptococcus thermophillus
D. Kefir 4. Lactobacillus casei and Streptococcus thermophillus

  1. A - 1, B - 4, C - 2, D - 3

  2. A - 4, B - 3, C - 1, D - 2

  3. A - 3, B - 4, C - 2, D - 1

  4. A - 3, B - 2, C - 4, D - 1
Reveal answer Fill a bubble to check yourself
C Correct answer
Explanation

Yoghurt is fermented by L. delbrueckii and S. thermophillus (3), cheese involves L. casei and S. thermophillus (4), sauerkraut uses L. mesenteroides and L. plantarum (2), while kefir traditionally contains L. acidophilus and L. delbrueckii (1).

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