Question

Assertion (A): Propionibacterium sharmanii is responsible for large holes in Swiss cheese.
Reason (R): Characteristic texture, flavour and taste of cheese is specific to microorganism.
Identify the correct option from the following:

• A. Both (A) and (R) are true. (R) is correct explanation for (A)
• B. Both (A) and (R) are true. (R) is not correct explanation for (A)
• C. (A) is true, (R) is false
• D. (A) is false, (R) is true

Hint:

For assertion-reason questions, confirm both statements' truth values first, then assess the cause-effect link.

Answer 1

The Correct Option is A

Assertion (A): True. \textit{Propionibacterium sharmanii} produces carbon dioxide during fermentation, which forms the characteristic holes in Swiss cheese.
Reason (R): Also true. Microorganisms like bacteria and fungi used in cheese production contribute to its texture and flavor.
Explanation Link: The reason explains the assertion well because it elaborates on the role of microorganisms like \textit{P. sharmanii} in determining cheese properties.