The large holes in Swiss cheese are due to the production of a large amount of $A$ by a bacterium $B$. Here $A$ and $B$ refer to:
- A$A - CO_2; B - \text{Penicillium roqueforti}$
- B$A - CO_2; B - \text{Propionibacterium sharmanii}$
- C$A - CO_2; B - \text{Penicillium notatum}$
- D$A - CO_2; B - \text{Saccharomyces cerevisiae}$
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