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  4. In Swiss cheese, large holes are formed due to the production of a large amount of CO2 by the bacterium

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Q. In Swiss cheese, large holes are formed due to the production of a large amount of CO2 by the bacterium

NTA AbhyasNTA Abhyas 2020Microbes in Human Welfare

Solution:

The large holes in Swiss cheese are due to production of a large amount of CO2 by a bacterium named Propionibacterium shermanii.