Which microorganism helps in the production of ‘Swiss cheese’?

Propionibacterium shermanii

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Aspergillus niger

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Trichoderma polysporum

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Saccharomyces cerevisiae

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Solution

The correct option is A Propionibacterium shermanii
Large holes in ‘Swiss cheese’ are due to production of $C O_{2}$ during the growth of the bacterium Propionibacterium shermanii.

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