The preparation and flavouring of leaves of tea and tobacco is due to the activities of

Options

A. Streptococcus lactis
B. Bacillus megatherium
C. Acetobacter
D. Bacillus radicicola.

Answer

**Step-by-Step Solution:**

1. **Understanding the Question**: The question asks about the microorganisms responsible for the preparation and flavoring of tea and tobacco leaves.

2. **Identifying the Options**: The options given are:
- Streptococcus lactis
- Bacillus megatherium
- Acetobacter
- Bacillus radicicola

3. **Analyzing Each Option**:
- **Streptococcus lactis**: This bacterium is primarily known for its role in the fermentation of milk into curd. It is not involved in the flavoring of tea or tobacco.
- **Bacillus megatherium**: This bacterium is involved in the fermentation process of tea and tobacco leaves, which contributes to their flavor and preparation. It is the correct answer.
- **Acetobacter**: This bacterium is known for its role in the production of vinegar. It does not play a role in the flavoring of tea or tobacco.
- **Bacillus radicicola**: This bacterium is known for its symbiotic relationship with legume plants, particularly in root nodules. It is not involved in tea or tobacco processing.

4. **Conclusion**: Based on the analysis, the correct answer is **Bacillus megatherium** as it is responsible for the fermentation process that flavors the leaves of tea and tobacco.

**Final Answer**: The preparation and flavoring of leaves of tea and tobacco is due to the activities of **Bacillus megatherium**.

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