Q. The large holes in swiss cheese are due to production of a large amount of …A… by a bacterium …B… . Here A and B refers to
A) A-$CO_{2}$; B-Penicillium roqueforti
B) A-$CO_{2}$; B-Propionibacterium sharmanii
C) A-$CO_{2}$; B-Penicillium notatum
D) A-$CO_{2}$; B-Saccharomyces cerevisiae
Explanation
A-$CO_{2}$; B-Propionibacterium sharmanii. Swiss cheese is manufactured with a single strains of Propionibacterium shermanii and Propionibacterium arabinosum. Its characteristic feature is formation of large holes due to production of large amount of $CO_{2}$
Reviewed by Dr. Abubacker
Physics Educator & NEET/JEE Specialist
Ph.D. in Physics with 19+ years of teaching experience.