NEET 2026 — Biology solution

NEET2026Biology

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

A
The production of large amount of CO $_{2}$ by Propionibacterium sharmanii
B
The production of large amount of CO $_{2}$ by Clostridium butylicum
C
The production of large amount of CO $_{2}$ and H $_{2}$ by lactic acid bacteria called Lactobacillus
D
The production of large amount of CO $_{2}$ and H $_{2}$ by Trichoderma polysporum

Solution

The characteristic large holes in Swiss cheese are produced by CO $_{2}$ generated by the bacterium Propionibacterium sharmanii.

Clostridium butylicum is used for butyric acid production, and Lactobacillus is used in curd formation.

Practice more Biology

Concept-wise practice with instant solutions on Fundamenthol.