Question
Question: Which of the following is correctly matched for the product produced by them? A. Saccharomyces cer...
Which of the following is correctly matched for the product produced by them?
A. Saccharomyces cerevisiae: Ethanol
B. Acetobacter aceti: Antibiotics
C. Methanobacterium: Lactic acid
D. Penicillium notatum: Acetic acid
Solution
Microbes have the ability for conversion of carbohydrates into the organic acids. This ability of the microorganisms can be used in the commercial production of various products that can be helpful in day to day life.
Complete answer:
Saccharomyces cerevisiae, most used yeast for plant item creation at modern level however plant item is made by a variety of elective yeasts, microorganisms, and organisms. The plant item has been produced using a major choice of substrates like syrup, starch based generally substrate. Acetic acid is delivered from fermented liquor with the assistance of acetic acid microorganisms(bacteria) known as Acetobacter aceti. It is employed in the preparation of vinegar . Acetic acid is additionally employed in prescription drugs, pesticides, colouring agents and plastics. Lactic acid is produced from molasses by the use of bacteria lactobacillus species. Penicillium notatum is widely used to produce penicillium ,a drug which has great medicinal use. It is obtained from fungi.
Additional information:
Several other important organic acids are- cyclosporin A obtained from fungus trichoderma polysporum. This is used as an immunosuppressive agent in the procedure of organ transplantation. Statins are obtained from yeast Monascus purpureus which are remarkably good cholesterol lowering agents as they act as a competitive inhibitor for the enzyme responsible for cholesterol synthesis.
Hence, the correct answer is option A i .e Saccharomyces cerevisiae: Ethanol.
Note:- An antibiotic is the compound that inhibits the growth microorganism or kills the microorganism. Saccharomyces cerevisiae is also known as baker's yeast and brewer's yeast. Since the yeast has the ability to ferment the sugar and the carbon dioxide produced during this process is responsible for raising the dough.