The large holes in Swiss cheese are due to production of a large amount of $...a...$ by a bacterium $...b...$ . Here $a$ and $b$ refers to
- A$a – CO_2,b$ - Penicillium roqueforti
- B$a – CO_2,b$ - Propionibacterium sharmanii
- C$a – CO_2,b$ - Penicillium notatum
- D$a – CO_2,b$ - Saccharomyces cerevisiae
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