NEET BIOLOGY

Detailed explanation-1: -Assertion: Swiss cheese has large holes due to the production of a large amount of carbon dioxide. Reason: Propionibacterium sharmanii used for the ripening of Swiss cheese utilises lactic acid to produce propionic acid and carbon dioxide.

Detailed explanation-2: -Swiss cheese contains huge holes because the Propionibacterium shermanii bacteria produce a lot of carbon dioxide. When Propionibacterium shermanii eats lactic acid, it produces carbon dioxide and bubbles. The bubbles do not dissipate; instead, they generate little air pockets that form the holes in the Swiss cheese.

Detailed explanation-3: -Contrary to what cartoons have suggested over the years, the holes are not made by mice eating their way through the cheese. And nor are they produced by carbon dioxide released by bacteria, as popular scientific belief held. Instead, a Swiss laboratory says they are created by flecks of hay.

Detailed explanation-4: -A bacteria called Propionibacterium shermanii produces Swiss cheese. The big holes in this cheese are caused by the bacterium producing a high amount of CO. The bacterium responsible for openings for all aims and capacities is Propionibacterium Sharmani or P. Sharmani.

Detailed explanation-5: -Solution : Large holes in Swiss cheese is due to production of large amount of ‘CO (2)‘ by bacterium Propionibacterium sharmanii. Fungus used in ripening of roquefort cheese is Penicillium roquefortii.