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

Question

In Swiss cheese, large holes are formed due to the production of a large amount of CO2 by the bacterium (A) Aspergillus niger (B) Propionibacterium shermanii (C) Clostridium botulinum (D) None of the above

Tardigrade Admin · Accepted Answer

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

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

Aspergillus niger

Propionibacterium shermanii

Clostridium botulinum

None of the above

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

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