Question

Large holes in Swiss cheese are formed due to production of a large amount of $C{O}_2$ by

• A. $Saccharomyces$
• B. $Penicillium$
• C. $Mycobacterium$
• D. $Propionibacterium$

Answer 1

The correct option is D $Propionibacterium$

Production of Swiss cheese
Swiss cheese is characterised by large holes. The production involves the fermentation by the following bacteria:-

• Lactic acid bacteria:- The bacteria convert lactose to lactic acid
• $Propionibacteriumshermanii$ :- These bacteria convert lactic acid to propionic acid and carbon dioxide.

The carbon dioxide escapes the surface of the cheese forming the large holes.