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Microbes in Human Welfare

Large holes in Swiss cheese are formed due to production of a large amount of co2 by
A. Propionobacterium sharmonii
B. Mycobacterium
C. Saccharormyces
D. Penicillium

A. Propionobacterium sharmonii

Swiss cheese is formed by the bacterium Propionibaclerium sharmanii. Its characteristic feature is formation of large holes due to production of large amount of C02 during fermentation.

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