Question

The large holes in ‘Swiss-Cheese’ are made by a

• A. Fungus that releases a lot of gases during metabolic activities
• B. Machine
• C. Bacterium that produces methane gas
• D. Bacterium producing a large amount of CO2

Answer 1

Answer: (D)

Bacterium producing a large amount of CO2

Answer 2

The holes, also known as "eyes," in Swiss cheese are formed as a result of the activity of specific bacteria called propionibacteria. These bacteria consume the lactic acid produced by other bacteria during the cheese fermentation process. As a byproduct of their metabolic activities, propionibacteria produce carbon dioxide (CO2) gas. The CO2 gas gets trapped within the cheese, creating the characteristic holes or bubbles.
So, it is the propionibacteria in Swiss cheese that produce a significant amount of CO2 gas, leading to the formation of the large holes observed in the cheese.