(a) Match the microbes listed under Column -A with the products mentioned under Column - B.
`{:(,"Column - A",,"Column - B"),("(H)","Penicillium notatum","(i)","Station"),("(I)","Trichoderma polysporum","(ii)","ethanol"),("(J)","Monascus purpurea","(iii)","antibiotic"),("(K)","Saccharomyces cerevisiae","(iv)","Cyclosporin - A"):}`
(b) Why does 'Swiss Cheese' Develop large holes ?

Explanation

(a) `{:("(H)","Penicillium notatum","(iii)","Antibiotic"),("(I)","Trichoderma polysporum","(iv)","Cyclosporin - A"),("(J)","Monascus purpurea","(i)","Stations"),("(K)","Saccharomyces cerevisiae","(ii)","Ethanol"):}`
(b) Swiss cheese is ripened by bacterium Propionibacterium sharmanii which produces `CO_(2)` during fermentation process. When `CO_(2)` escapes, it leaves holes in the cheese.