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| Column-$I$ | Column-$II$ |
| $(A)$ Saccharomyces cerevisiae | $(i)$ Production of immuno-suppressive agent |
| $(B)$ Monascus purpureus | $(ii)$ Ripening of Swiss cheese |
| $(C)$ Trichoderma polysporum | $(iii)$ Commercial production of ethanol |
| $(D)$ Propionibacterium | $(iv)$ Production of blood-cholesterol lowering agents |
| Column-$I$ | Column-$II$ |
| $1$. $Propionibacterium$ $shermanii$ | $A$. Production of ethanol from fruit juice |
| $2$. $Saccharomyces$ $cerevisiae$ | $B$. Citric Acid |
| $3$. $Aspergillus$ $niger$ | $C$. 'Swiss Cheese' |
| $4$. $Trichoderma$ $polysporum$ | $D$. Immunosuppressive agent |
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