Which bacterium helps in the production of ‘Swiss cheese’?

Question

Which bacterium helps in the production of ‘Swiss cheese’? (A) Propionibacterium sharmanii (B) Trichoderma polysporum (C) Saccharomyces cerevisiae (D) Aspergillus niger

Tardigrade Admin · Accepted Answer

Large holes in ‘Swiss cheese’ are due to production of CO2 by Propionibacterium sharmanii (a bacterium)

Q. Which bacterium helps in the production of ‘Swiss cheese’?

Propionibacterium sharmanii

Trichoderma polysporum

Saccharomyces cerevisiae

Aspergillus niger

Large holes in ‘Swiss cheese’ are due to production of $C O_{2}$ by Propionibacterium sharmanii (a bacterium)

Q. Which bacterium helps in the production of ‘Swiss cheese’?

Propionibacterium sharmanii

Trichoderma polysporum

Saccharomyces cerevisiae

Aspergillus niger

Large holes in ‘Swiss cheese’ are due to production of CO2​ by Propionibacterium sharmanii (a bacterium)

Large holes in ‘Swiss cheese’ are due to production of $C O_{2}$ by Propionibacterium sharmanii (a bacterium)