The large holes in Swiss cheese are due to carbon dioxide produced by:

Question

Accepted Answer

B. Propionibacterium

1. Cheese is one of the oldest microbial foods.
2. Propionibacterium sharmanii makes the gas.
3. Roquefort cheese is ripened by a fungus.
_Source: syllabus Biology, Chapter 10, Microbes in Human Welfare._

Answer

Streptococcus sp.

Answer

Lactobacillus sp.

Answer

Saccharomyces sp.

The large holes in Swiss cheese are due to carbon dioxide produced by:

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