Swiss cheese and Roquefort cheese are ripened with the help of a

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bacterium and a fungus respectively

fungus and a bacterium respectively

bacterium

cyanobacterium and fungus respectively

answer is B.

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Detailed Solution

The large holes in ‘Swiss cheese’ are due to production of a large amount of CO₂by a bacterium named Propionibacterium sharmanii. The ‘Roquefort cheese’ are ripened by growing a specific fungi on them, which gives them a particular flavour.

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