Multiple choice

The large holes in ‘Swiss cheese’ are due to production of a large amount of CO2 by

  1. a bacterium named Clostridium butylicum

  2. a bacterium named Propionibacterium sharmanii

  3. a yeast named Saccharomyces cerevisiae

  4. a fungus called Aspegillus niger

  5. a bacterium named Acetobacter aceti
Reveal answer Fill a bubble to check yourself
B Correct answer
Explanation

Yes, it is correct. The large holes in ‘Swiss cheese’ are due to the production of a large amount of CO2 by a bacterium named Propionibacterium sharmanii.

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