EasyNEET 2026
+4 / -1
What is the reason behind production of large holes in Swiss Cheese?
A
The production of large amount of CO₂ and H₂ by Trichoderma polysporum
B
The production of large amount of CO₂ and H₂ by lactic acid bacteria called Lactobacillus
C
The production of large amount of CO₂ by Propionibacterium shermanii
D
The production of large amount of CO₂ by Clostridium butylicum
Explanation
Propionibacterium shermanii produces carbon dioxide during cheese ripening. The accumulated CO₂ forms the characteristic large holes in Swiss cheese.
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