Question:
Match List-I with List-II
\begin{tabular{ll}
List-I (Microorganism) & List-II (Butter defect)
(A) Achromobacter putrefaciens & (I) Rancid flavour
(B) Pseudomonas ichthyosmia & (II) Putrefactive taint
(C) Pseudomonas nigrificans & (III) Fishy flavour
(D) Achromobacter lipolyticum & (IV) Black discolouration
Choose the correct answer from the options given below :
Match List-I with List-II
\begin{tabular{ll} List-I (Microorganism) & List-II (Butter defect)
(A) Achromobacter putrefaciens & (I) Rancid flavour
(B) Pseudomonas ichthyosmia & (II) Putrefactive taint
(C) Pseudomonas nigrificans & (III) Fishy flavour
(D) Achromobacter lipolyticum & (IV) Black discolouration
Choose the correct answer from the options given below :
\begin{tabular{ll} List-I (Microorganism) & List-II (Butter defect)
(A) Achromobacter putrefaciens & (I) Rancid flavour
(B) Pseudomonas ichthyosmia & (II) Putrefactive taint
(C) Pseudomonas nigrificans & (III) Fishy flavour
(D) Achromobacter lipolyticum & (IV) Black discolouration
Choose the correct answer from the options given below :
Show Hint
Use word associations to remember these matches:
- *putrefaciens* \(\rightarrow\) Putrefactive taint.
- *nigrificans* (from niger/black) \(\rightarrow\) Black discoloration.
- *lipolyticum* (fat-splitting) \(\rightarrow\) Rancid flavor (lipolysis).
- *nigrificans* (from niger/black) \(\rightarrow\) Black discoloration.
- *lipolyticum* (fat-splitting) \(\rightarrow\) Rancid flavor (lipolysis).
Updated On: Jul 21, 2026
- (A) - (II), (B) - (III), (C) - (I), (D) - (IV)
- (A) - (III), (B) - (II), (C) - (IV), (D) - (I)
- (A) - (II), (B) - (III), (C) - (IV), (D) - (I)
- (A) - (III), (B) - (IV), (C) - (I), (D) - (II)
Show Solution
Verified By Collegedunia
The Correct Option is C
Solution and Explanation
Step 1: Understanding the Concept:
Psychrotrophic bacteria can grow at refrigeration temperatures and cause various enzymatic and aesthetic spoilage defects in butter during storage.
Step 2: Detailed Explanation:
Let us match each micro-organism with the specific defect it causes in butter:
- (A) Achromobacter putrefaciens (now *Pseudomonas putrefaciens*): This bacterium degrades proteins in butter, producing volatile sulfur compounds that cause a distinct Putrefactive taint (II) (also known as surface taint).
- (B) Pseudomonas ichthyosmia: This bacterium metabolizes lecithin and proteins to produce trimethylamine, which gives the butter an unpleasant Fishy flavour (III).
- (C) Pseudomonas nigrificans: This bacterium produces a dark melanin-like pigment, leading to Black discolouration (IV) or dark spots on the surface of the butter.
- (D) Achromobacter lipolyticum: As its name suggests, this bacterium produces active lipase enzymes that hydrolyze milk fat into free fatty acids, causing a bitter, Rancid flavour (I).
This gives the matching sequence: (A)-(II), (B)-(III), (C)-(IV), (D)-(I).
Step 3: Final Answer:
The correct matching sequence is (A) - (II), (B) - (III), (C) - (IV), (D) - (I), which corresponds to Option (C).
Psychrotrophic bacteria can grow at refrigeration temperatures and cause various enzymatic and aesthetic spoilage defects in butter during storage.
Step 2: Detailed Explanation:
Let us match each micro-organism with the specific defect it causes in butter:
- (A) Achromobacter putrefaciens (now *Pseudomonas putrefaciens*): This bacterium degrades proteins in butter, producing volatile sulfur compounds that cause a distinct Putrefactive taint (II) (also known as surface taint).
- (B) Pseudomonas ichthyosmia: This bacterium metabolizes lecithin and proteins to produce trimethylamine, which gives the butter an unpleasant Fishy flavour (III).
- (C) Pseudomonas nigrificans: This bacterium produces a dark melanin-like pigment, leading to Black discolouration (IV) or dark spots on the surface of the butter.
- (D) Achromobacter lipolyticum: As its name suggests, this bacterium produces active lipase enzymes that hydrolyze milk fat into free fatty acids, causing a bitter, Rancid flavour (I).
This gives the matching sequence: (A)-(II), (B)-(III), (C)-(IV), (D)-(I).
Step 3: Final Answer:
The correct matching sequence is (A) - (II), (B) - (III), (C) - (IV), (D) - (I), which corresponds to Option (C).
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