CUET Questions — Biology / Microbiology

Q38. Match List-I with List-II: List-I (Organism) (A) Aspergillus niger (B) Acetobacter aceti (C) Lactobacillus (D) Clostridium butylicum List-II (Product) (1) Lactic Acid (II) Citric Acid (III) Butyr

Q19. Propionibacterium sharmanii is used in the production of: (a) Cottage Cheese (b) Swiss Cheese (c) Roquefort Cheese (d) Toddy