Large holes in ‘Swiss cheese’ is produced by:

The correct answer is Option (2) → Propionibacterium sharmanii

The large holes in Swiss cheese are made by a large amount of carbon dioxide gas (CO₂). It is released by the bacterium Propionibacterium sharmanii while the cheese ripens.

(1) Lactobacillus — Incorrect. This lactic acid bacterium turns milk into curd. It does not make the holes of Swiss cheese.

(2) Propionibacterium sharmanii — Correct. Its CO₂ forms the large holes.

(3) Saccharomyces cerevisiae — Incorrect. This is brewer’s yeast, used for bread-making and for ethanol.

(4) Trichoderma polysporum — Incorrect. This fungus produces cyclosporin A, which is used to prevent rejection after organ transplants.

Note: A similar question was also asked in CUET (UG) 2025 on 28-05-2025 (Slot 1) and on 22-05-2025 (Slot 2), and in CUET (UG) 2023 on 10-06-2023 (Slot 3).

NCERT Extract:
Microbes in Household Products – …