| List-$I$ | List-$II$ |
| $A$. Clostridium butylicum | $1$. Ethanol |
| $B$. Saccharomyces cerevisiae | $II$. Streptokinase |
| $C$. Trichoderma polysporum | $III$. Butyric acid |
| $D$. Streptococcus sp. | $IV$. Cyclosporin-$A$ |
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| List-$I$ | List-$II$ |
| $(a)$ $LAB$ | $(1)$ Swiss cheese |
| $(b)$ Baker's yeast | $(2)$ Roquefort cheese |
| $(c)$ Propionibacterium sharmanii | $(3)$ Partial digestion of milk |
| $(d)$ Fungus | $(4)$ Bread |
| Column-$I$ | Column-$II$ |
| $(a)$ Distillation | $(1)$ Rhizobium |
| $(b)$ Non-distillation | $(2)$ Azotobacter |
| $(c)$ Symbiotic | $(3)$ Beer and Wine |
| $(d)$ Free-living | $(4)$ Whisky,Brandy,Rum |
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