The characteristic large holes in Swiss cheese are due to a large amou…

Question

The characteristic large holes in Swiss cheese are due to a large amount of CO₂ produced by

Accepted Answer

C. {'text': 'Propionibacterium sharmanii', 'label': 'C'}

1. Swiss cheese has large holes ("eyes") as a distinctive feature.
2. NCERT credits these to CO₂ produced by the bacterium Propionibacterium sharmanii.
3. Roquefort cheese, by contrast, is ripened by a specific fungus.
4. Saccharomyces cerevisiae is baker's / brewer's yeast, not a cheese-hole producer.
_Source: NCERT Class 12 Biology, Ch 8 "Microbes in Human Welfare", §8.1_

Answer

{'text': 'Saccharomyces cerevisiae', 'label': 'A'}

Answer

{'text': 'Lactobacillus', 'label': 'B'}

Answer

{'text': 'Rhizopus', 'label': 'D'}