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The large holes in Swiss cheese are produced by
ALactobacillus bulgaricus
BStreptococcus pneumoniae
CPropionibacterium sharmanii
DClostridium butylicum
Answer & Solution
Correct answer: C. Propionibacterium sharmanii
1. Different cheeses depend on different microbes.
2. The large holes in Swiss cheese come from a gas produced during ripening.
3. That gas is produced by the bacterium Propionibacterium sharmanii.
4. Roquefort cheese, by contrast, is ripened by growing a specific fungus on it.
_Source: NCERT Class 12 Biology Ch8 'Microbes in Human Welfare'_
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