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

Propionibacterium sharmanii

The correct answer is Option (4) → Propionibacterium sharmanii

Cheese, is one of the oldest food items in which microbes were used. 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 dough, which is used for making foods such as dosa and idli is also fermented by bacteria. The puffed-up appearance of dough is due to the production of CO₂ gas. The dough, which is used for making bread, is fermented using baker’s yeast (Saccharomyces cerevisiae).

Micro-organisms such as Lactobacillus and others commonly called lactic acid bacteria (LAB) grow in milk and convert it to curd. During growth, the LAB produce acids that coagulate and partially digest the milk proteins. In our stomach too, the LAB play very beneficial role in checking disease- causing microbes.

Cyclosporin A is a bioactive molecule that is widely used as an immunosuppressive agent in organ transplant patients. It plays a crucial role in preventing organ rejection by suppressing the immune system's response to the transplanted organ. This important medication is derived from the fungus Trichoderma polysporum.