(C) The large holes in Swiss cheese are produced by the production of a large amount of carbon dioxide $(CO_2)$ by the bacterium $Propionibacterium$ $

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Bacterium producing a large amount of carbon dioxide

(C) The large holes in Swiss cheese are produced by the production of a large amount of carbon dioxide $(CO_2)$ by the bacterium $Propionibacterium$ $sharmanii$. This bacterium ferments the cheese,leading to the release of $CO_2$ gas,which creates the characteristic large holes.