Question

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

(a) Propionibacterium sharmanii. 

(b) Saccharomyces cerevisae · 

(c) Penicillium chrysogenum 

(d) Acetobacter aceti

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Answer 1

(c) penicillin chrysogenum

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Answer 2

Answer:

Large-holes in 'Swiss-Cheese' are due to (a) Propionibacterium sharmanii (b) Saccharomyces cerevisae (c) Penicillium chrysogenum (d) Acetobacter ...