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Large-holes in ‘Swiss-Cheese’ are due to (a) Propionibacterium sharmanii (b) Saccharomyces cerevisiae

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Large-holes in ‘Swiss-Cheese’ are due to

(a) Propionibacterium sharmanii

(b) Saccharomyces cerevisiae

(c) Penicillium chrysogenum

(d) Acetobacter aceti

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1 Answer

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by (33.8k points)

Correct option is : (a) Propionibacterium sharmanii

Swiss-Cheese is ripened with the help of a bacterium called Propionibacterium sharmanii.

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