Q.

Complete the following analogy:Swiss cheese: Propionibacterium shermanii : Bread : ________.

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a

Candida albicans.

b

Lactic acid bacteria.

c

Clostridium butylicum.

d

Sacchromyces cerevisiae.

answer is D.

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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. The dough, which is used for making bread, is fermented using baker’s yeast (Saccharomyces cerevisiae).
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Complete the following analogy:Swiss cheese: Propionibacterium shermanii : Bread : ________.