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MHT CET · BIOLOGY · STD 12 - 11. Enhancement of Food Production

The large holes in swiss cheese are developed due to the production of large amount of _________ gas.

  1. A \(CH _4\)
  2. B \(N _2\)
  3. C \(CO _2\)
  4. D \(H _2\)
Verified Solution

Answer & Solution

Correct Answer

(C) \(CO _2\)

Step-by-step Solution

Detailed explanation

The large holes in Swiss cheese are developed due to production of a large amount of CO2 by a bacterium known as Propionibacterium shermanii.