The organism responsible for large holes in 'Swiss cheese' is :

The correct answer is Option (4) → Propionibacterium sharmanii

Option (4) Propionibacterium sharmanii — Correct. The large holes come from carbon dioxide made by Propionibacterium sharmanii.

Note: A similar question was also asked in CUET (UG) 2026 on 22-05-2026 (Slot 1), and in CUET (UG) 2025 on 28-05-2025 (Slot 1) and on 22-05-2025 (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.”