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

Options

A. Propionibacterium shermanii
B. Myobacterium
C. Saccharomyces
D. Penicillium

Answer

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

### Step-by-Step Solution:

1. **Understanding the Process of Fermentation**:
- Swiss cheese is made through a fermentation process where specific bacteria convert sugars into acids, gases, or alcohol. The key gas produced during this process is carbon dioxide (CO₂).

2. **Identifying the Bacteria Involved**:
- The bacteria responsible for the production of carbon dioxide in Swiss cheese is **Propionibacterium shermanii**. This bacterium is known for its role in the fermentation of lactic acid into propionic acid and carbon dioxide.

3. **Role of Carbon Dioxide**:
- During fermentation, the carbon dioxide produced cannot escape easily from the cheese mass. As the gas accumulates, it forms bubbles, which create the characteristic holes in Swiss cheese.

4. **Comparing Other Options**:
- The other options provided (Mycobacterium and Penicillium) do not contribute to the formation of holes in Swiss cheese. Mycobacterium is associated with diseases like tuberculosis, while Penicillium is used for antibiotic production and in some cheese varieties but does not produce CO₂ in the same manner as Propionibacterium.

5. **Conclusion**:
- Therefore, the large holes in Swiss cheese are formed due to the production of a large amount of carbon dioxide by **Propionibacterium shermanii**.

### Final Answer:
The correct answer is **Propionibacterium shermanii**.

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