What is the reason behind production of large holes in 'Swiss Cheese'?
- A.
The production of large amount of by Propionibacterium sharmanii
- B.
The production of large amount of by Clostridium butylicum
- C.
The production of large amount of and by lactic acid bacteria called Lactobacillus
- D.
The production of large amount of and by Trichoderma polysporum
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Understand that the large holes seen in Swiss cheese form because of gas bubbles trapped inside the cheese during fermentation.
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The bacterium responsible for producing this gas is Propionibacterium sharmanii, which releases a large amount of carbon dioxide.
Therefore
-
This trapped gas accumulates in pockets within the cheese, creating its characteristic large holes.
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Now eliminate the other options — Clostridium butylicum is used for butyric acid production, Lactobacillus forms curd from milk, and Trichoderma polysporum produces cyclosporin A; none of these are responsible for Swiss cheese holes.
Hence, the answer is A.