(B) The large holes in Swiss cheese are produced due to the release of a large amount of $CO_2$ during the fermentation process.This fermentation is c

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$A - CO_2; B - \text{Propionibacterium sharmanii}$

(B) The large holes in Swiss cheese are produced due to the release of a large amount of $CO_2$ during the fermentation process.This fermentation is carried out by the bacterium $\text{Propionibacterium sharmanii}$.Therefore, $A$ is $CO_2$ and $B$ is $\text{Propionibacterium sharmanii}$.

Class 12 Biology Microbes in Human Welfare Microbes in Industrial Products

Medium

The large holes in Swiss cheese are due to the production of a large amount of $A$ by a bacterium $B$. Here $A$ and $B$ refer to:

A
$A - CO_2; B - \text{Penicillium roqueforti}$
B
$A - CO_2; B - \text{Propionibacterium sharmanii}$
C
$A - CO_2; B - \text{Penicillium notatum}$
D
$A - CO_2; B - \text{Saccharomyces cerevisiae}$

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Class 12

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Chapter

Microbes in Human Welfare

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Microbes in Industrial Products

Match the columns:

Column-$I$ Column-$II$

$(a)$ Aspergillus niger $(1)$ Lactic acid

$(b)$ Acetobacter aceti $(2)$ Citric acid

$(c)$ Clostridium butyricum $(3)$ Acetic acid

$(d)$ Lactobacillus $(4)$ Butyric acid

Column-$I$	Column-$II$
$(a)$ Aspergillus niger	$(1)$ Lactic acid
$(b)$ Acetobacter aceti	$(2)$ Citric acid
$(c)$ Clostridium butyricum	$(3)$ Acetic acid
$(d)$ Lactobacillus	$(4)$ Butyric acid