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  4. Propionibacterium shermanii is used in the ripening of -----------------------.

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Q. Propionibacterium shermanii is used in the ripening of -----------------------.

NTA AbhyasNTA Abhyas 2022

Solution:

Swiss cheese gets its distinctive holes, smell, texture and flavour from Propionibacterium shermanii bacteria. The bacteria grow and release carbon dioxide and this creates holes for which Swiss cheese is famous.