In Swiss cheese, large holes are formed due to the production of a large amount of `CO_(2)` by the bacterium

Options

A. Aspergillus niger
B. Propionibaacterium shermanii
C. Clostidium botulinum
D. none of the above

Answer

To solve the question regarding the formation of large holes in Swiss cheese due to the production of carbon dioxide by bacteria, we can follow these steps:

### Step-by-Step Solution:

1. **Understanding the Question**: The question asks which bacterium is responsible for the production of carbon dioxide that leads to the formation of large holes in Swiss cheese.

2. **Identifying the Bacteria**: The options provided are:
- Aspergillus niger
- Propionibacterium shermani
- Clostridium botulinum
- None of the above

3. **Analyzing Each Option**:
- **Aspergillus niger**: This is a filamentous fungus known for its role in waste management and the production of citric acid. It does not contribute to the formation of holes in Swiss cheese.
- **Propionibacterium shermani**: This bacterium is known for its role in Swiss cheese production. It ferments lactic acid and produces carbon dioxide, which forms the characteristic holes in the cheese.
- **Clostridium botulinum**: This bacterium is known for producing toxins that can cause botulism, a serious illness. It is not involved in cheese production.
- **None of the above**: This option would imply that none of the listed bacteria are responsible, which is not the case.

4. **Conclusion**: Based on the analysis, the correct answer is **Propionibacterium shermani**, as it is the bacterium responsible for producing carbon dioxide during the fermentation process in Swiss cheese, leading to the formation of large holes.

### Final Answer:
The correct option is **Propionibacterium shermani**.

---