The large holes in 'Swiss cheese' are be...

The large holes in 'Swiss cheese' are because of

Propionibacterium sharmanii

Saccharomyces cerevisiae

Trichoderma polysporum

Clostridium butyricum

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Which of the following statement/s is/are wrong? I. The puffed-up appearance of dough is due to the production of CO_(2) gas. II.LAB produce acids that coagulate and partially digest the milk proteins. III. The yeast Saccharomyces cerevisiae is used for break-making. IV. The large holes in 'Swiss cheese' are due to production of a large amount of CO_(2) by Propionibacterium sharmanii. V. The 'Roquefort cheese' are ripened by growing a specific bacterium on them.

Big holes in Swiss cheese are made by a

Read the following four satements (A -D) about certain mistakes in two of them : (A) Dough, which is used for making foods such as dosa and idli is fermented by fungi and algae (B) Toddy a traditional drink of southern India is made by fermenting sap from palms. (C ) Large holes in 'Swiss cheese' are due to production of large amount of methane by Propionibacterium sharmanii (D) In our stomatch, lactic acid bacteria play very beneficial role in checking disease -causing microbes Which of the two statements are having mistakes?

Big holes in Swiss cheese are made by

What is the reason of large holes in Swiss cheese? Name the fungus used in ripening of Roquefort cheese.

Large holes in Swiss cheese are formed due to production of large amount of CO_(2) by

Large holes in Swiss cheese are due to bacterium

Name the bacterium responsible for the large holes seen in "Swiss Cheese" What are these holes due to?

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