Microbes in Human WelfareMedium
Question
What is the reason behind production of large holes in 'Swiss Cheese'?
Options
A.The production of large amount of ${CO}_{2}$ by Propionibacterium sharmanii
B.The production of large amount of ${CO}_{2}$ by Clostridium butylicum
C.The production of large amount of ${CO}_{2}$ and $H_{2}$ by lactic acid bacteria called Lactobacillus
D.The production of large amount of ${CO}_{2}$ and $H_{2}$ by Trichoderma polysporum
Solution
Sol. [Key Concept: 'Swiss cheese' holes — CO2 from Propionibacterium]
The large holes in swiss cheese are due to production of large amount of ${CO}_{2}$ by the bacterium Propionibacterium sharmanii.
- Clostridium butylicum is commercially utilised for butyric acid production.
- Curd is formed by Lactobacillus.
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