Solution
Core Logic
The large holes in Swiss cheese are due to the production of a large amount of CO₂ by the bacterium Propionibacterium sharmanii.
- Clostridium butylicum is commercially utilised for butyric acid production.
- Curd is formed by Lactobacillus.
Pattern Recognition
Swiss cheese = Propionibacterium sharmanii = Large CO₂ production.
Chapter Mix
Class 12 Biology: Microbes in Human Welfare