Question:
What are the fermentation products of Propionibacterium shermanii in Swiss cheese?
What are the fermentation products of Propionibacterium shermanii in Swiss cheese?
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Swiss cheese: Propionibacterium shermanii.
Products: propionic acid, acetic acid, CO\(_2\).
Creates characteristic flavour and holes.
Products: propionic acid, acetic acid, CO\(_2\).
Creates characteristic flavour and holes.
Updated On: Aug 18, 2026
- Propionic acid, acetic acid and CO\(_2\)
- Lactic acid, acetic acid and CO\(_2\)
- Acetic acid, CO\(_2\), and Hydrogen peroxide
- Propionic acid, acetic acid and Hydrogen peroxide
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Verified By Collegedunia
The Correct Option is A
Solution and Explanation
Step 1: Understanding the Concept:
Propionibacterium shermanii is used in Swiss cheese.
It produces specific fermentation products.
Step 2: Key Formula or Approach:
No specific formula.
Need to know the fermentation products.
Step 3: Detailed Explanation:
Propionibacterium shermanii produces:
- Propionic acid
- Acetic acid
- CO\(_2\)
Lactic acid is the substrate, not a product.
Hydrogen peroxide is not produced.
Thus, the products are propionic acid, acetic acid, and CO\(_2\).
Step 4: Final Answer:
The fermentation products are propionic acid, acetic acid, and CO\(_2\).
Hence, the correct option is (A). \bigskip
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