Question:
Identify the microbe that is responsible for producing large-holes in Swiss cheese.
Identify the microbe that is responsible for producing large-holes in Swiss cheese.
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Propionibacterium sharmanii releases a lot of carbon dioxide, which forms large holes in Swiss cheese.
Updated On: Oct 23, 2026
- Propionibacterium sharmanii
- Saccharomyces cerevisiae
- Penicillium notatum
- Acetobacter aceti
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Verified By Collegedunia
The Correct Option is A
Solution and Explanation
Step 1: Recall how Swiss cheese is made:
Milk is turned into curd by lactic acid bacteria. The curd is then ripened with specific microbes.
In Swiss cheese the ripening bacterium produces a large amount of carbon dioxide. The gas gets trapped as big holes.
Step 2: Name the microbe:
The bacterium is Propionibacterium sharmanii. It releases \( \mathrm{CO_2} \) during ripening.
Step 3: Check the other options:
(B) Saccharomyces cerevisiae is baker yeast. It is used for bread and alcohol.
(C) Penicillium notatum gives the antibiotic penicillin. Other Penicillium species ripen Roquefort cheese.
(D) Acetobacter aceti makes acetic acid, the main part of vinegar.
Final Answer:
Propionibacterium sharmanii makes the large holes in Swiss cheese, which is option (A).
Milk is turned into curd by lactic acid bacteria. The curd is then ripened with specific microbes.
In Swiss cheese the ripening bacterium produces a large amount of carbon dioxide. The gas gets trapped as big holes.
Step 2: Name the microbe:
The bacterium is Propionibacterium sharmanii. It releases \( \mathrm{CO_2} \) during ripening.
Step 3: Check the other options:
(B) Saccharomyces cerevisiae is baker yeast. It is used for bread and alcohol.
(C) Penicillium notatum gives the antibiotic penicillin. Other Penicillium species ripen Roquefort cheese.
(D) Acetobacter aceti makes acetic acid, the main part of vinegar.
Final Answer:
Propionibacterium sharmanii makes the large holes in Swiss cheese, which is option (A).
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