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The “eyes” in swiss cheese are formed by the growth of which of the following microorganism?

a) Leuconostoc
b) Propionibacterium
c) Streptococcus
d) Lactobacillus

Answer: b
Explanation: In Swiss-type cheeses, the eyes form as a result of the activity of propionic acid bacteria (propionibacteria), notably Propionibacterium freudenreichii subsp. shermanii. These bacteria transform lactic acid into propionic acid and carbon dioxide

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