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Large -holes in 'Swiss -Cheese' are due ...

Large -holes in 'Swiss -Cheese' are due to
propionibacterium shermanii
Saccharomyes cervisae
Penicillium chrysogenum
Acetobacter aceti.

A

propionibacterium shermanii

B

Saccharomyes cervisae

C

Penicillium chrysogenum

D

Acetobacter aceti.

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