Which of the following microbe is used to produce swiss cheese commercially ?

Options

A. Lactobacillus acidophilus
B. Saccharomyces cerevisiae
C. Propionibacterium sharmanii
D. Aspergillus niger

Answer

To determine which microbe is used to produce Swiss cheese commercially, we can follow these steps:

### Step-by-Step Solution:

1. **Understanding Swiss Cheese Production**: Swiss cheese is known for its characteristic holes and unique flavor. The production process involves specific microbes that contribute to its texture and taste.

2. **Identifying the Microbes**: The options given are:
- a. Lactobacillus acidophilus
- b. Saccharomyces cerevisiae
- c. Propionibacterium sharmani
- d. Aspergillus niger

3. **Role of Lactobacillus**: Lactobacillus acidophilus is a type of bacteria that ferments lactose (milk sugar) into lactic acid. This is an important step in cheese making, but it is not the primary microbe responsible for the holes in Swiss cheese.

4. **Role of Propionibacterium**: Propionibacterium sharmani is a bacteria that is specifically known for its role in Swiss cheese production. It works on the lactic acid produced by Lactobacillus and generates carbon dioxide (CO2) as a byproduct. This CO2 is what creates the characteristic holes in Swiss cheese.

5. **Other Options**:
- Saccharomyces cerevisiae is a yeast used primarily in baking and brewing, not in cheese production.
- Aspergillus niger is a fungus used in the production of citric acid and other enzymes, but not in Swiss cheese.

6. **Conclusion**: Based on the roles of the microbes mentioned, the microbe that is primarily responsible for the commercial production of Swiss cheese is **Propionibacterium sharmani**.

### Final Answer:
The correct answer is **c. Propionibacterium sharmani**.

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