Column A Column B 1 . Lactobacillus a . Penicillin 2 . Rhizobium b . Bread 3 . Yeast c . Nitrogen fixation 4 . Chlorella d . Curd 5 . Antibiotic e . Rich source of proteins and other nutrients

1 - d The process of making curd requires a commonly used bacterium called Lactobacillus . This bacterium helps in coagulating the casein protein of the milk, which ultimately leads to the formation of curd. 2 - c Plants cannot obtain nitrogen directly from the atmosphere. They obtain nitrogen from the insects or absorb it from the soil, in the form of nitrates. The process by which free atmospheric nitrogen is converted into nitrogen compounds by Rhizobium bacteria is called nitrogen fixation. 3 - b The preparation of bread is done by the fermentation process. It is a method of converting sugar into ethanol and release of carbon dioxide, in the absence of oxygen gas. Microbes such as yeast play a major role in fermentation. 4 - e Some microorganisms, such as Chlorella are rich in protein and vitamins. They are used in the formation of food supplements. 5 - a A medicine used to kill or inhibit the growth of microorganisms, especially bacteria, is known as the antibiotic. The Penicillium , which is a yeast, is used to produce Penicillin. Column A Column B 1 . Lactobacillus d . Curd 2 . Rhizobium c . Nitrogen fixation 3 . Yeast b . Bread 4 . Chlorella e . Rich source of proteins and other nutrients 5 . Antibiotic a . Penicillin

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OXFORD New Science In Everyday Life 8>Chapter 2 - Microorganisms>Exercises>Q A

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Production of alcoholic beverages such as beer and wine involves?

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Important Questions on Microorganisms

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OXFORD New Science In Everyday Life 8>Chapter 2 - Microorganisms>Exercises>Q A

Food spoilage can be detected by

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OXFORD New Science In Everyday Life 8>Chapter 2 - Microorganisms>Exercises>Q A

Which of the following is a method of food preservation?

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OXFORD New Science In Everyday Life 8>Chapter 2 - Microorganisms>Exercises>Q A

Column $A$	Column $B$
$1 .$ Lactobacillus	$a .$ Penicillin
$2 .$ Rhizobium	$b .$ Bread
$3 .$ Yeast	$c .$ Nitrogen fixation
$4 .$ Chlorella	$d .$ Curd
$5 .$ Antibiotic	$e .$ Rich source of proteins and other nutrients