Question

Match List-I with List-II: 

List-I		List-II
(A)	Aspergillus flavus	(IV)	Aflatoxin in Food
(B)	Acetobacter aceti	(I)	Vinegar Formation
(C)	Pseudomonas sp.	(II)	Spoilage of Refrigerated Meat
(D)	Rhizopus oligosporus	(III)	Tempeh

• A. \(A\text{-IV},\ B\text{-I},\ C\text{-II},\ D\text{-III}\)
• B. \(A\text{-I},\ B\text{-IV},\ C\text{-III},\ D\text{-II}\)
• C. \(A\text{-II},\ B\text{-III},\ C\text{-IV},\ D\text{-I}\)
• D. \(A\text{-IV},\ B\text{-II},\ C\text{-I},\ D\text{-III}\)

Hint:

Remember:
• Aspergillus flavus \(\rightarrow\) Aflatoxin
• Acetobacter aceti \(\rightarrow\) Vinegar production
• Pseudomonas \(\rightarrow\) Refrigerated food spoilage
• Rhizopus oligosporus \(\rightarrow\) Tempeh fermentation

Answer 1

The Correct Option is A

Concept: Different microorganisms play important roles in:
• Food spoilage
• Industrial fermentation
• Food toxin production
• Food preparation

Step 1: Matching Aspergillus flavus. Aspergillus flavus produces: \[ \text{Aflatoxins} \] which contaminate food grains and nuts. Thus: \[ A \rightarrow IV \]

Step 2: Matching Acetobacter aceti. Acetobacter aceti converts ethanol into acetic acid and is used in: \[ \text{Vinegar formation} \] Thus: \[ B \rightarrow I \]

Step 3: Matching Pseudomonas sp. Pseudomonas species are common psychrotrophic bacteria involved in: \[ \text{Spoilage of refrigerated meat} \] Thus: \[ C \rightarrow II \]

Step 4: Matching Rhizopus oligosporus. Rhizopus oligosporus is used in fermentation of soybean products such as: \[ \text{Tempeh} \] Thus: \[ D \rightarrow III \]

Step 5: Determining the correct combination. Therefore: \[ \boxed{ A\text{-IV},\ B\text{-I},\ C\text{-II},\ D\text{-III} } \] Hence, the correct answer is: \[ \boxed{(A)\ A\text{-IV},\ B\text{-I},\ C\text{-II},\ D\text{-III}} \]