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Question
Large-holes in ‘Swiss-Cheese’ are due to ______.
Options
Propionibacterium sharmanii
Saccharomyces cerevisae
Penicillium chrysogenum
Acetobacter aceti
MCQ
Fill in the Blanks
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Solution
Large-holes in ‘Swiss-Cheese’ are due to Propionibacterium sharmanii.
Explanation:
Large holes in Swiss cheese are formed due to the release of carbon dioxide gas produced by Propionibacterium sharmanii during fermentation.
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