Given below are two statements (A-B) each with one or more blanks. Select the option which correctly fills the blanks in the statements -
A. The dough which is used to prepare idli and dosa is fermented by ....................and.................. The puffy appearance of dough is due to the release of by ..................these microorganisms.
B. Microbes are also used in commercial production of certain organic acids. Butyric acid is produced by ...................... and lactic acid is produced by .......................
Options:

Options

A. A -Streptococcus faecalis, Pedicoccus cerevisiae, `CO_2,` B - Clostridium butylicum, Lactobacillus
B. A- Agaricus faecalis, Pedicoccus cerevisiae, `O_2,` B - Clostridium butylicum, Lactobacillus
C. A - Streptococcus faecalis, Pedicoccus cerevisiae, `CO_2,` B - Bacillus, Lactobacillus
D. A - Streptococcus faecalis, Spirulina, `CO_2,` B - Clostridium butylicum, Lactobacillus

Answer

### Step-by-Step Solution:

**Statement A:**
1. The dough used to prepare idli and dosa is fermented by specific microorganisms.
2. The two microorganisms responsible for this fermentation are **Streptococcus** and **Pediococcus**.
3. The puffy appearance of the dough is due to the release of **carbon dioxide (CO2)** by these microorganisms during fermentation.

**Statement B:**
1. Microbes are used in the commercial production of certain organic acids.
2. **Butyric acid** is produced by the bacterium **Clostridium butyricum**.
3. **Lactic acid** is produced by the bacterium **Lactobacillus**.

### Final Answers:
- **Statement A:** The dough which is used to prepare idli and dosa is fermented by **Streptococcus** and **Pediococcus**. The puffy appearance of dough is due to the release of **CO2** by these microorganisms.
- **Statement B:** Butyric acid is produced by **Clostridium butyricum** and lactic acid is produced by **Lactobacillus**.