Swiss cheese’ with large holes are due to production of a large amount of CO2 by a bacterium named
A. Propionibacterium sharmanii.
B. Penicillium notatum
C. Streptococcus
D. Monascus purpureus
Answer:A
Swiss cheese’ with large holes are due to production of a large amount of CO2 by a bacterium named
A. Propionibacterium sharmanii. B. Penicillium notatum C. Streptococcus D. Monascus purpureus