What is the reason behind production of large holes in 'Swiss Cheese'?

Question

Accepted Answer

A. 1. Understand that the large holes seen in Swiss cheese form because of gas bubbles trapped inside the cheese during fermentation.

2. The bacterium responsible for producing this gas is **Propionibacterium sharmanii**, which releases a large amount of carbon dioxide.

Therefore

$$
	ext{Propionibacterium sharmanii} ightarrow 	ext{produces large amount of } CO_2
$$

3. This trapped $CO_2$ gas accumulates in pockets within the cheese, creating its characteristic large holes.

4. Now eliminate the other options — **Clostridium butylicum** is used for butyric acid production, **Lactobacillus** forms curd from milk, and **Trichoderma polysporum** produces cyclosporin A; none of these are responsible for Swiss cheese holes.

Hence, the answer is **A**.