Match the following list of microbes and their important
`{:(,,"Column I","Column II"),(,A,"Saccharomyces cerevisiae","i Production of immunosuppressive agent"),(,B,"Monascus purpureus","ii Ripening of Swiss cheese"),(,C,"Trichoderma polysporum","iii Commercial production of ethanol"),(,D,"Propionibacterium sharmanli","iv Production of blood-cholesterol lowering agents"):}`

Options

A. A-iv, B-ii, C-I, D-iii
B. A-iii, B-I, C-iv, D-ii
C. A-iii, B-iv, C-I, D-ii
D. A-iv, B-iii, C-ii, D-i

Answer

To solve the matching question regarding microbes and their important functions, we will analyze each microbe listed in Column I and identify their corresponding functions in Column II.

### Step-by-Step Solution:

1. **Identify Saccharomyces cerevisiae**:
- This is a type of yeast commonly known as baker's yeast.
- It is primarily used in the fermentation process to produce ethanol.
- **Match**: A (Saccharomyces cerevisiae) → iii (Commercial production of ethanol).

2. **Identify Monascus purpureus**:
- This is a fungus known for its ability to produce substances that can lower blood cholesterol levels.
- It is used in the production of red yeast rice, which contains compounds that help in reducing cholesterol.
- **Match**: B (Monascus purpureus) → iv (Production of blood-cholesterol lowering agents).

3. **Identify Trichoderma polysporum**:
- This fungus is known for producing cyclosporin A, which is an immunosuppressive agent.
- It is used in organ transplant patients to prevent organ rejection.
- **Match**: C (Trichoderma polysporum) → i (Production of immunosuppressive agent).

4. **Identify Propionibacterium shermanii**:
- This bacterium is known for its role in the ripening of Swiss cheese.
- It contributes to the flavor and texture of the cheese.
- **Match**: D (Propionibacterium shermanii) → ii (Ripening of Swiss cheese).

### Final Matches:
- A → iii (Saccharomyces cerevisiae → Commercial production of ethanol)
- B → iv (Monascus purpureus → Production of blood-cholesterol lowering agents)
- C → i (Trichoderma polysporum → Production of immunosuppressive agent)
- D → ii (Propionibacterium shermanii → Ripening of Swiss cheese)