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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