NEET2026Botany-Microbiology
NEET 2026 Botany Fermentation MCQ Question
Type: MCQ-conceptual-Easy-Class 12
What is the reason behind production of large holes in ‘Swiss Cheese’?
A
The production of large amount of CO₂ by Propionibacterium sharmanii
B
The production of large amount of CO₂ by Clostridium butylicum
C
The production of large amount of CO₂ and H₂ by lactic acid bacteria called Lactobacillus
D
The production of large amount of CO₂ and H₂ by Trichoderma polysporum
Correct Answer
Option A
Detailed Explanation
The large holes in Swiss cheese are due to the production of CO₂ by Propionibacterium sharmanii during fermentation.
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