Which of the following organisms is useful in the preparation of Roquefort cheese?

  • A
    Mucor
  • B
    Rhizopus
  • C
    Aspergillus
  • D
    Penicillium

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Column-$I$ Column-$II$
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$(d)$ Lactobacillus $(4)$ Butyric acid

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$(II)$ Large scale production of beverages in industries is done in very large vessels called $...b...$
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