(C) Swiss cheese is produced by the bacterium $Propionibacterium \text{ } sharmanii$ (often referred to as $Propionibacterium \text{ } shermani$).Its

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(C) Swiss cheese is produced by the bacterium $Propionibacterium \text{ } sharmanii$ (often referred to as $Propionibacterium \text{ } shermani$).Its characteristic feature is the formation of large holes in the cheese.These holes are caused by the production of a large amount of $CO_2$ during the fermentation process.