Complete the following analogy. Swiss Cheese : Propionibacterium shermanii :: Bread : ______ (A) LAB (B) Saccharomyces cerevisiae (C) Lactobacillus (D) Clostridium butylicum
Option B. Swiss cheese is a combination of three bacterial strains. It is a popular dairy product that originated in Switzerland and spread throughout the USA for its delightful taste. It is generally yellow in colour but many varieties of Swiss cheese exist in different colours and textures. The characteristic feature of Swiss cheese as compared to other cheese is that it consists of large holes throughout its mass. It is made from the application of Lactobacillus, Streptococcus thermophilus, and Propionibacterium shermanii. The production of Swiss cheese is based on the lactic acid fermentation done by the Lactobacillus and Streptococcus thermophilus. The Propionibacterium shermanii utilizes the lactic acid excreted by the two other strains. This results in the release of carbon dioxide gas and propionic acid formation. The carbon dioxide gas gets trapped inside the cheese mass and forms bubbles. This results in the formation of holes in the Swiss cheese. The propionic acid, on the other hand, gives the characteristic taste to the Swiss cheese.
