What is the reason behind production of large holes in 'Swiss Cheese'?
Answer: (A) The production of large amount of CO2 by Propionibacterium sharmanii. Answer: (1) The production of large amount of CO2 by Propionibacterium sharmanii Solution: The large holes (eyes) characteristic of Swiss cheese are caused by the large amount of CO2 produced by the bacterium Propionibacterium sharmanii during ripening.
- A.The production of large amount of CO2 by Propionibacterium sharmanii✓
- B.The production of large amount of CO2 by Clostridium butylicum
- C.The production of large amount of CO2 and H2 by lactic acid bacteria called Lactobacillus
- D.The production of large amount of CO2 and H2 by Trichoderma polysporum
Correct Answer
(A) The production of large amount of CO2 by Propionibacterium sharmanii
Solution & Explanation
Answer: (1) The production of large amount of CO2 by Propionibacterium sharmanii Solution: The large holes (eyes) characteristic of Swiss cheese are caused by the large amount of CO2 produced by the bacterium Propionibacterium sharmanii during ripening. The other microbes listed do not produce these holes in Swiss cheese. NCERT Reference: Ch 8, p.151, line 34 — "production of a large amount of CO2 by a bacterium named"