Question:

Large holes in 'Swiss cheese' are formed by the activity of microbes:

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Propionibacterium shermanii is key in Swiss cheese production, producing CO₂ that forms the large holes during fermentation.
Updated On: Jun 17, 2025
  • Streptococcus pneumoniae
  • Monascus purpureus
  • Trichoderma polysporum
  • Propionibacterium shermanii
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The Correct Option is D

Solution and Explanation

Large holes in Swiss cheese are formed by Propionibacterium shermanii, which ferments lactic acid to produce carbon dioxide gas, creating the characteristic 'eyes' or holes. Streptococcus pneumoniae causes pneumonia, Monascus purpureus is used in red yeast rice, and Trichoderma polysporum produces cyclosporin A, none of which are involved in Swiss cheese production.
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