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Question

The 'Swiss cheese' effect in some fermented dairy products is attributed to the metabolic activity of certain bacteria.  These bacteria produce which of the following gases responsible for the characteristic holes?

Mr. BALACHANDRA.N · Accepted Answer

## CORE INFORMATION
✓ **Answer**: B
## CONCEPT FRAMEWORK
 **Primary Concept**: Microbiology of fermented dairy products
 **Related Topics**: Bacterial metabolism, gas production in fermentation
 **Prerequisites**: Basic understanding of fermentation processes and common gases produced by bacteria.
## SOLUTION PATHWAY
**Given Information**:
  The 'Swiss cheese' effect is caused by gas produced by bacteria during fermentation.
**Method & Steps**:
 1. Identify the gases typically produced by bacteria during fermentation of dairy products.
  Reasoning: Several bacterial species involved in cheese making produce gases as byproducts of their metabolic processes.  Common gases include carbon dioxide ($CO_2$) and hydrogen ($H_2$).
  Formula/Rule:  The specific gases depend on the bacterial species and the fermentation pathway.
 2. Analyze the given options to determine which pair of gases is most likely responsible for the holes in Swiss cheese.
  Working: Option B, $CO_2$ and $H_2$, is a plausible combination.  $CO_2$ is a common byproduct of fermentation.  $H_2$ can also be produced by some bacteria.
  Key Point: Methane ($CH_4$) and hydrogen sulfide ($H_2S$) are less common in typical Swiss cheese production. Nitrogen ($N_2$) and oxygen ($O_2$) are not produced by fermentation; they are components of the air, and fermentation is an anaerobic process.
 3. Select the most appropriate option.
  Result: Option B, $CO_2$ and $H_2$, is the correct answer.
  Verification: This aligns with the known metabolic activities of bacteria used in Swiss cheese production.
 ## OPTION ANALYSIS
A :x: Methane and H2S are less likely to be produced in significant quantities during Swiss cheese fermentation. 
B ✓: CO2 and H2 are commonly produced by bacteria during fermentation, creating the characteristic holes in Swiss cheese. 
C :x: N2 and O2 are not produced during anaerobic fermentation. 
D :x: SO2 and H2O are not the primary gases responsible for the holes in Swiss cheese, though water is a byproduct. 
 ## LEARNING AIDS
 **Common Mistakes**:
  1. Selecting gases not typically produced during bacterial fermentation: Focusing on gases commonly associated with other processes can lead to incorrect answers. To avoid this, remember the typical metabolic pathways of bacteria used in dairy fermentation.
  2. Ignoring the anaerobic nature of fermentation:  Oxygen is not a reactant in fermentation; therefore, options containing O2 should be eliminated.
 **Quick Tips**:
  1. Remember that $CO_2$ is a very common byproduct of many fermentation processes.
  2. Associate the 'Swiss cheese' effect with gas production during cheese making, which is a microbial process.

Mr. BALACHANDRA.N · Answer

Methane and H2S

Mr. BALACHANDRA.N · Answer

The correct Option is "CO2 and H2"

Mr. BALACHANDRA.N · Answer

N2 and O2

Mr. BALACHANDRA.N · Answer

SO2 and H2O

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