The large holes in cheddar cheese are formed due to the amount of `CO_(2)` released by a bacterium named.

Options

A. Leuconostoc mesentroids
B. Streptococcus
C. Zymomonas mobilis
D. Propionibacterium sharmanii.

Answer

To solve the question regarding the bacterium responsible for the large holes in cheddar cheese due to CO2 release, we can follow these steps:

### Step-by-Step Solution:

1. **Understand the Context**: The question is about the formation of large holes in cheddar cheese, which is a characteristic feature of certain types of cheese, particularly Swiss cheese.

2. **Identify the Gas Involved**: The holes in the cheese are formed due to the release of carbon dioxide (CO2) during the fermentation process.

3. **Determine the Source of CO2**: The CO2 is produced by specific bacteria during the fermentation of lactose in the cheese-making process.

4. **Identify the Bacterium**: The bacterium responsible for producing high amounts of CO2, which leads to the formation of holes in cheese, is **Propionibacterium**. This bacterium ferments lactic acid and produces propionic acid and CO2 as byproducts.

5. **Conclude the Answer**: Based on the information, the correct answer to the question is **Propionibacterium**.

### Final Answer:
The bacterium responsible for the large holes in cheddar cheese due to the release of CO2 is **Propionibacterium**.

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