Propionibacterium sharmanii is used in the production of :

The correct answer is Option (2) → Swiss Cheese

Option (2) Swiss Cheese — Correct. The large holes in Swiss cheese come from carbon dioxide made by this bacterium.

Note: A similar question was also asked in CUET (UG) 2025 on 27-05-2025 (Slot 2).

NCERT Extract:
Microbes in Household Products – “… Different varieties of cheese are known by their characteristic texture, flavour and taste, the specificity coming from the microbes used. For example, the large holes in ‘Swiss cheese’ are due to production of a large amount of CO2 by a bacterium named Propionibacterium sharmanii.”