alleryThe characteristic large holes in Swiss cheese are due to a large amount of CO₂ produced by
ASaccharomyces cerevisiae
BLactobacillus
CPropionibacterium sharmanii
DRhizopus
Answer & Solution
Correct answer: C. Propionibacterium sharmanii
1. Swiss cheese has large holes ("eyes") as a distinctive feature.
2. syllabus 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: syllabus Biology, Ch 8 "Microbes in Human Welfare", §8.1_
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