Match the following organisms with the products they produce: `{:("(a) Lactobacillus",,"(i) Cheese"),("(b) Saccharomyces cerevisiae",,"(ii) Curd"),("(c) Aspergillus niger",,"(iii) Citric Acid"),("(d) Acetobacter acetic",,"(iv) Bread"),(,,"(v) Acetic Acid"):}`

Options

A. `{:(,(a),(b),(c),(d)),((1),(ii),(i),(iii),"(v)"):}`
B. `{:(,(a),(b),(c),(d)),((2),(ii),(iv),(v),"(iii)"):}`
C. `{:(,(a),(b),(c),(d)),((3),(ii),(iv),(iii),"(v)"):}`
D. `{:(,(a),(b),(c),(d)),((4),(iii),(iv),(v),"(i)"):}`

Answer

To solve the question of matching organisms with the products they produce, we can follow these steps:

### Step-by-Step Solution:

1. **Identify the Organisms and Their Products:**
- We have four organisms: Lactobacillus, Saccharomyces cerevisiae, Aspergillus niger, and Acetobacter acetic.
- We also have five products: Cheese, Curd, Citric Acid, Bread, and Acetic Acid.

2. **Match Lactobacillus:**
- Lactobacillus is known for producing lactic acid, which is essential in the fermentation of milk to form curd.
- Therefore, **Lactobacillus matches with Curd (ii)**.

3. **Match Saccharomyces cerevisiae:**
- Saccharomyces cerevisiae is a yeast used in baking and brewing. It ferments sugars to produce carbon dioxide and alcohol, which is essential for making bread rise.
- Therefore, **Saccharomyces cerevisiae matches with Bread (iv)**.

4. **Match Aspergillus niger:**
- Aspergillus niger is a fungus that is widely used in the production of citric acid in industrial processes.
- Therefore, **Aspergillus niger matches with Citric Acid (iii)**.

5. **Match Acetobacter acetic:**
- Acetobacter acetic is known for converting ethanol into acetic acid, which is commonly known as vinegar.
- Therefore, **Acetobacter acetic matches with Acetic Acid (v)**.

### Final Matches:
- (a) Lactobacillus → (ii) Curd
- (b) Saccharomyces cerevisiae → (iv) Bread
- (c) Aspergillus niger → (iii) Citric Acid
- (d) Acetobacter acetic → (v) Acetic Acid

### Summary of Matches:
- A → ii
- B → iv
- C → iii
- D → v

### Answer:
The correct matches are:
- (a) Lactobacillus → (ii) Curd
- (b) Saccharomyces cerevisiae → (iv) Bread
- (c) Aspergillus niger → (iii) Citric Acid
- (d) Acetobacter acetic → (v) Acetic Acid