Propionibacterium sharmanii is used in making which of the following food item?
Answer & explanation
Correct answer: option 1
The correct answer is Option (1) → Swiss cheese
Option (1) Swiss cheese — Correct. The large amount of CO2 it produces makes the large holes.
Option (2) Roquefort cheese — Incorrect. Roquefort cheese is ripened by growing a fungus on it.
Option (3) Bread — Incorrect. Bread dough is fermented by baker's yeast, Saccharomyces cerevisiae.
Option (4) Toddy — Incorrect. Toddy is made by fermenting the sap of palms with yeast.
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.”