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Q.

The large holes in "Swiss cheese” are because of

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a

Propionibacterium sharmanii

b

Saccharomyces cerevisiae

c

Trichoderma polysporum

d

Clostridium butylicum

answer is A.

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Detailed Solution

The large holes in ‘Swiss cheese’ are due to production of a large amount of CO2 by a bacterium named Propionibacterium sharmanii.

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