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Observe the following block of cheese which is produced in Emmental, Switzerland. The depression in this cheese are due to
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release of carbon dioxide by Propionibacterium shermanii
Cheese, is one of the oldest food items in which microbes were used. Different varieties of cheese are known by their characteristic texture, flavour and taste, the specificity coming from the microbes used. For example, the large holes in 'Swiss cheese' are due to production of a large amount of carbon dioxide by a bacterium named Propionibacterium sharmanii.
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