Q57 / 180 · NEET 2026 (Cancelled) · Botany

What is the reason behind production of large holes in 'Swiss Cheese' ?

  • Correct answer
    A
    The production of large amount of $\text{CO}_2$ by Propionibacterium sharmanii
  • B
    The production of large amount of $\text{CO}_2$ by Clostridium butylicum
  • C
    The production of large amount of $\text{CO}_2$ and $\text{H}_2$ by lactic acid bacteria called Lactobacillus
  • D
    The production of large amount of $\text{CO}_2$ and $\text{H}_2$ by Trichoderma polysporum

Solution

The large holes in 'Swiss cheese' are due to the production of a large amount of $\text{CO}_2$ by a bacterium named Propionibacterium sharmanii.

Answer: The production of large amount of $\text{CO}_2$ by Propionibacterium sharmanii

Hence, the correct answer is option: 'A'.