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Q.

The large holes in swiss cheese are due to production of a large amount of …A… by a  bacterium…B… Here A and B refers to

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a

A – CO2 B – P -  Pencillium roqueforti

b

A – CO2 B – P -  Propionibacterrium shermanii

c

A – CO2 B – P – Saccharomyces cerevisiae 

d

A – CO2 B – P – Penicillium notatum

answer is C.

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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 Propionibacterium sharmanii.

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