Large-holes in ‘Swiss-Cheese’ are due to-

Acetobacter aceti

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Penicillium chrysogenum

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Saccharomyces cerevisiae

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Propionibacterium sharmanii

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Solution

The correct option is D Propionibacterium sharmanii
Swiss-Cheese is ripened with the help of a bacterium called Propionibacterium sharmanii.
Swiss cheese is a generic name for several varieties of cheese. It is an American version of the Swiss Emmental and is known for being shiny, and pale yellow in color.

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