Propionibacterium sharmanii is used in making which of the following food item?

Swiss cheese

The correct answer is Option (1)- Swiss cheese

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.

The ‘Roquefort cheese’ are ripened by growing a specific fungi on them, which gives them a particular flavour.

Baker's yeast, Saccharomyces cerevisiae, is used to ferment the dough used for making bread. This yeast helps in the process of leavening by converting the sugars in the dough into carbon dioxide, which causes the dough to rise.

‘Toddy’, a traditional drink of some parts of southern India is made by fermenting sap from palms.